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Raspberry Stuffed Chicken

1 egg yolk
1/4 c water
1 puff pastry sheet
1/4 c sesame seeds

4 chicken breast; boneless
1/2 c raspberry preserves
1 salt & pepper to taste
2 tablespoons olive oil

1 c chicken stock
6 oz gruyere cheese
1 c heavy cream
4 slim wedges Camembert cheese
1/2 c raspberry preserves
1 bunch parsley

Preheat oven to 350F. Line a baking sheet with parchment paper;
brush with a little melted butter. Gently whisk together the egg
yolk and water to for an egg glaze. Cut 24 fluted ovals and brush
with egg wash. Prick with a fork and sprinkle with sesame seeds.
Place on the prepared baking sheet and bake 7 to 8 minutes, until
golden and crisp. Remove and set aside.

Slice into a chicken breast horizontally at the thick end, moving
the knife around inside the breast to create a pocket. Enlarge it
slightly with your fingers. Repeat with the other breasts. Put
the raspberry jam in a pastry bag and pipe about 2 tablespoons into
each pocket. Press closed to seal, and pin with a toothpick.
Sprinkle the breasts with salt and pepper.

Preheat oven to 350F. Heat the olive oil in an ovenproof skillet,
saute, pan, or grill pan over medium high heat. Brown the breasts
for 2 to 3 minutes on each side, until golden. Put in the oven
and cook for 5 to 7 minutes until juices run clean.

Combine the chicken stock, cheese and cream in a medium saucepan
and cook over medium heat until the cheese has melted. Set aside;
keep warm.

Reserve 4 parsley sprigs; stem the rest and chop fine. Place a
chicken breast in the center of each warmed serving plate. Put a
wedge of camembert on each and tip with a spoonful of preserves.
Spoon cheese sauce around the breasts on the plates. Sprinkle
chopped parsley over the sauce. Position 6 sesame puffs around
each chicken breast. Put a sprig of parsley on top of each spoonful
of preserves.


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