DIRECTIONS
First, prepare a pastry bag with just over half the jar of Mushrooms and Fine Black Winter Truffle Paté. Cut a horizontal slit along the side of the thicker side of the breast, creating a pocket to be stuffed with the paté with the help of the pastry bag, by way of a filling. Use toothpicks to close the edges of the chicken breast and continue cooking.
In a non-stick pan add a drizzle of oil, the aromatic herbs, the crushed garlic cloves and start browning the chicken breasts, first on the side with the skin, then on the other side. Cook in this way for 5 minutes switching from high heat to low heat, until well browned. Bake the chicken breasts at 180 ° C for 12-15 minutes and set the oils released in the pan aside.
Meanwhile, bring the broth to the boil, adding the remaining Mushroom and Fine Black Winter Truffle Paté. At a later stage, add the oils derived from the browning of the chicken breasts, previously preserved.
Once cooked through in the oven, set the chicken breasts aside to cool for 5 minutes at room temperature, then proceed with the plating. Place an uneven bed of pan-fried, warm herbs in the centre of the plate, top with the scalloped chicken breast and drizzle the broth and the paté sauce over.

Chef Daniele Citeroni