Crispy poultry ballottine with garlic and apricot flavours

Preparation:

1. Spread a large sheet of aluminum foil and brush it with oil.
2. Place the chicken breasts on top (5 mm thick) and season with salt and pepper.
3. In a bowl, mix the sausage meat, the whole egg, the parsley, the crushed nuts, the 5 drops of butter, 3 drops of garlic, 6 drops of apricot and the white wine.
4. Place this stuffing in a roll in the middle of the chicken breasts.
5. Carefully roll up the ballotine by folding the aluminum foil.
6. Tie it up like a roast.
7. Heat oil in a frying pan and fry the ballotines for 2 to 3 minutes, turning them on all sides.
8. Moisten with chicken broth and cook for 20 minutes at low simmer.
9. Let the ballotine cool down before removing it from the foil.
10. Then fry it in butter over low heat to form a light, crispy crust.

Good tasting!