6 chicken breasts 6 apples 6 pears 500 g Andouille de Vire 50 cl Pommeau de Normandie 50 g sugar 50 g Isigny AOP butter 10 cl Cream of Balsamic 1 bunch chervil
Peel and dice the apples and pears into small cubes. Sweat them with a little butter and sugar in a deep frying pan.
Halve the chicken breasts lengthwise without cutting right through, stuff each with a spoonful of cooked apples and pears, and then roll in cooking wrap to form a ballotine. Roll up the ballotines tightly and ensure that both ends of each one are properly sealed. Bake in the oven at 200°C for 10 min.
Melt the butter in a pan and deglaze with Pommeau.
Cut the andouille crossways into fine slices and bake them between two sheets of greaseproof paper, in the oven at 200°C for 5 min.
Cut the chicken into 3cm-thick slices, place them on a plate, pour over the Pommeau sauce. Arrange the andouille chips on the chicken and decorate with chervil and cream of balsamic.