2 Chicken breasts
50g Caws Gorau Glas cheese
Skin of 1 lemon
Salt
Black pepper
1 egg yolk

The Sauce
¼ onion - finely chopped
Handflul fresh basil - finely chopped
25g butter
Lemon skin
½ pint chicken stock
50 ml whipped cream
To serve - fresh asparagus

METHOD

Place the chicken breast between 2 pieces of cling film and beat into ‘escalopes'.

For the filling - Chop the cheese and mix with the lemon skin, egg yolk and salt and pepper.
Spoon a little of the filling onto each chicken escalope and roll to create a parcel.
Rap the escalope parcels in cling film and steam for 10 minutes.

The sauce
In a frying pan - melt the butter and fry the onions before adding the stock and leaving to reduce.
Add the lemon skin and the cream and bring to the boil for a thick sauce.
Finally, add the basil and mix well.

Before serving, remove the cling film from the escalopes and brown in a hot pan. Slice thickly and serve with a spoonful of the sauce.

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