Mix together the shallot, sausage meat and basil – stuff each chicken breast with the mix.
Heat the olive oil and seal the chicken until golden brown, season and place in a hot oven 180°c for about 10 minutes or until cooked through.
Warm the black pudding, heat the olive oil in a frying pan and fry the quail eggs, cut into discs the same size as the black pudding and place on top of them. When the eggs are nearly ready – fry the mange tout with the ginger for about 30 seconds, season, place on a plate and dress with the vinegar and oil.
Form the hot mashed potato into quenelles, arrange the quail eggs, bacon, and chicken on the plate and finally scatter with the herbs.