Cranberry and Camembert stuffed chicken

Cranberry pesto stuffing

• 1 garlic clove
• ½ eschalot (approx. 30 g)
• 20 g butter
• 50 g dried cranberries
• 30 g raw hazelnuts
• 2 sprigs fresh flat-leaf parsley, leaves only
• 1 pinch sea salt
• 1 pinch ground black pepper
• 150 g Camembert cheese, cut into quarters

Chicken, potatoes and mustard sauce

• 1 garlic clove
• ½ eschalot (approx. 60 g)
• 10 fresh chives, cut into quarters
• 20 g butter
• 500 g water
• 1 - 2 tsp Chicken stock paste (see Tips)
• 6 small potatoes, well-washed and cut into pieces (3-4cm)
• 3 skinless chicken breast fillets (approx. 300 g per breast)
• 150 - 200 g fresh green beans, trimmed
• 20 g dry white wine
• 2 tbsp plain flour
• 3 tsp English mustard
• 2 tsp ground horseradish
• 2 tsp seeded wholegrain mustard
• 1 - 2 pinches sea salt, to taste