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  • 2 breasts of chicken – organic/free range or corn fed

  • 300g Swiss chard (local) or spinach

  • 1 Avocado

  • 1 tbsp English mustard

  • 100g ricotta

  • 4 ricotta pancakes (pre-made)

  • Chicken stock (enough to immerse the chicken breast)

  • For the béchamel sauce

  • 120g butter

  • 120g flour

  • 1 litre of full fat milk

  • Salt and pepper to season

  • 150g of ricotta

  • 100g gruyere cheese

  • 2 egg yolks

  • 125ml whipping cream, whipped to soft peaks

  • Smoked paprika


  • 1.

    Pre-cook the breast of chicken by poaching with the chicken stock, and allow to cool.

  • 2.

    Make a béchamel sauce by melting the butter and adding the flour to make a white roux, and then incorporate the milk and mix to a smooth sauce. Cook for 20 minutes then add the English mustard, gruyere and ricotta cheese.

  • 3.

    Mix the egg yolks and whipping cream together. Fold into the sauce.

  • 4.

    Break up the poached chicken and combine with the avocado and chard.

  • 5.

    Place this mix down the centre of the pancake adding a little sauce to bind. Wrap up into a roll and lay in a buttered dish. Coat with remaining sauce, sprinkle with paprika. Cook in a medium hot oven for 10-15 minute until glazed.

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