Cranberry and Camembert Stuffed Chicken

Cranberry Pesto Stuffing

• 1 garlic clove
• ½ shallot (approx. 60 g)
• 20 g butter
• 50 g dried cranberries
• 30 g hazelnuts
• 2 sprigs fresh flat-leaf parsley, leaves only
• 1 pinch fine sea salt
• 1 pinch ground black pepper
• 150 g Camembert, quartered

Chicken, Potatoes and Mustard Sauce

• 1 garlic clove
• ½ shallot (approx. 60 g)
• 10 fresh chives, quartered
• 20 g butter
• 500 g water
• 1 - 2 tsp chicken stock paste (see Tips)
• 6 potatoes, small, well-washed and cut in pieces (3-4cm)
• 3 chicken breasts, skinless (approx. 300 g per breast)
• 150 - 200 g fresh green beans, trimmed
• 20 g dry white wine
• 2 Tbsp plain flour
• 3 tsp English mustard
• 2 tsp horseradish relish
• 2 tsp wholegrain mustard
• 1 - 2 pinches fine sea salt, to taste