Cranberry and Camembert Stuffed Chicken with Mustard Sauce

Cranberry Camembert Stuffing

• 1 garlic clove
• ½ shallot (approx. 2 oz)
• 1 oz salted butter
• 2 oz dried cranberries
• 1 oz raw hazelnuts
• 2 sprigs fresh flat leaf parsley, leaves only (approx. 21 leaves)
• 1 pinch salt
• 1 pinch ground black pepper
• 5 oz Camembert cheese, with rind left on, quartered

Chicken, Potatoes and Mustard Sauce

• 1 garlic clove
• ½ shallot (approx. 2 oz)
• 10 fresh chives, quartered
• 1 oz salted butter
• 17 ½ oz water
• 1 - 2 tsp chicken stock paste (see Tip)
• 6 baby gold potatoes, cleaned and cubed (1 in.), (approx. 22.5 oz)
• 32 oz chicken breasts, boneless and skinless (approx. 3-4 breasts)
• 7 - 10 oz fresh green beans, trimmed
• ½ oz dry white wine
• 2 tbsp all-purpose flour
• 3 tsp hot English mustard
• 2 tsp prepared horseradish
• 2 tsp seeded mustard (whole grain or stone ground)
• 1 - 2 pinches salt, to taste