Recipe

Separate the egg white from the yolk. Blend in a blender: the aiguillettes, basil, 10 g of olive oil, egg white, pine nuts, mascarpone and liquid cream, 5 g of salt.

Cut the 4 chicken breasts in half lengthwise without separating them, season with salt and pepper and stuff them with the mixture obtained.

Close and cook for 20 minutes in the oven at 140° with a dash of olive oil.

Mix 4 ripe red tomatoes with a clove of garlic, 20 g of olive oil, 5 g of fine salt, the tomato paste and 1 g of smoked paprika.

Strain and heat the sauce until it is silky smooth and slightly thick.

FOR THE PRESENTATION

Place the stuffed chicken breast in the centre of the plate and pour the tomato sauce over it.