Pre-cook the breast of chicken by poaching with the chicken stock, and allow to cool.
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.
Mix the egg yolks and whipping cream together. Fold into the sauce.
Break up the poached chicken and combine with the avocado and chard.
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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