Ingredients

4 chicken breasts
50 gm green olives
100 gm asparagus
50 gm pine nuts
50 gm butter
150 ml double cream
100 gm mustard, mixed with chopped figs
10 gm garlic
5 gm onion
Salt and pepper to taste

Method

Split open the chicken breast, rub in some butter.

Stuff with sliced olives and roasted pinenuts. Sprinkle some salt and pepper.

Close and tap with the back of a knife to seal the chicken and the stuffing inside.

In a pan, melt some butter, saut� the onion and garlic. Add double cream and bring to a slow boil.

Then add the mustard and fig mixture and season to taste. Keep aside.

In a non-stick pan, melt some butter. Saut� some garlic and pan-fry the stuffed chicken breast. Cook to a light golden brown.

Serve hot over a bed of blanched asparagus.