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Ingredients:

Chicken

• 6 units of chicken breast with skin
• Enough olive oil
• 6 X 15 g Victor & Berthold cheese
• Salt and ground pepper to taste

Pistachio Crust

• 75 g pistachio

Sauce

• 2 units French shallots
• 15 g butter
• 250 ml white wine
• 750 ml 35% cooking cream
• 15 g cornstarch
• Enough water
• 3 bunches fresh basil
• Salt and white pepper to taste

Preparation:

Pistachio Crust

1. Oven roast pistachio at 425 degrees C., until they start to brown.
2. Let cool.
3. Reduce to powder using a coffee grinder.

Sauce

1. Peel and chop shallots.
2. Brown in butter.
3. Deglaze with wine and reduce by 3/4.
4. Add cream and bring to a boil.
5. Dilute cornstarch in water and add sauce.
6. Reduce until sauce is consistent.
7. Use a mixer to incorporate basil in sauce.

Chicken

1. Season chicken.
2. Sear well on every side.
3. Use a long, pointy knife to cut an incision lengthwise, long enough to stuff a piece of cheese into the breast.
4. Oven cook at 375 degrees C.

Presentation:

• Layer plate bottom with sauce.
• After removing chicken from oven, pass in ground pistachio to form a crust.
• Place over sauce.

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