Chicken Breast With Almond And Green Peppercorn Crust

Ingredients
7 Chicken Breasts
2 whole Eggs
1/4 litre Milk
100 grams Flour
200 grams Breadcrumbs
2 teaspoons Green Peppercorns
100 grams Ground Almonds
3 Red Onions
100 ml fresh Cream
1 whole Egg
1 Carrot cut into mirepoix
1 Zucchini cut into mirepoix
1 Red Capsicum
300 grams fresh Pasta
2 Carrots peeled and cut into long ribbons like spaghetti
1 well cleaned Leek cut into long ribbons like spaghetti
1/2 bunch Watercress Leaves
20 grams chopped Truffles
1/2 litre Chicken Stock
4 cloves Garlic
100 mls fresh Cream
300 grams Butter
1 bunch Parsley
2 teaspoons Truffle Juice

Method

To prepare the onion garnish: cut into mirepoix the carrots, capsicum and zucchini. Open the red onions and combine the cooked mirepoix and chicken mousse (chicken meat with egg and cream) then roll the onions in cling film.

To prepare the chicken breasts: mix breadcrumbs, ground almonds and green peppercorns together and crumb the chicken breasts. Melt whole butter to cook the breasts and start them on the crumbed side to give a nice colour and turn upside down to finish cooking.

To make sauce: reduce the chicken stock add the fresh cream and the garlic; reduce and then combine with the parsley and butter. Strain the sauce and keep it warm. Do not overheat as it will lose colour.

To prepare the pasta: bring a large pot of salted water to the boil; cook and drain well the pasta and the ribbons of leek and carrot. Combine the pasta and the leek and carrot and put into small oiled mould. Steam the onions.

Spoon the sauce onto the plate and place the sliced breast onto the sauce. Unmould the pasta to form a nice shape beside the chicken. Arrange the onions beside and several leaves of good watercress around. Sprinkle over the truffle.