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1
Lay out chicken and flatten slightly with mallet.
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2
Season well.
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3
Cut avocado and banana into 0.5 cm dice.
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4
Combine ingredients for stuffing in a bowl and mix lightly.
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5
Divide stuffing between the 4 breasts, roll up meat to enclose stuffing.
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6
Lightly coat each breast with flour, form into a neat oval shape and place good side up on a greased baking tray.
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7
Brush with melted butter.
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8
Place in a moderately warm oven 370F/190C for about 15 min.
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9
Prepare sauce.
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10
To prepare sauce:Make a sabayon by whisking all the sauce ingredients except the butter over a pan of simmering water till thick, frothy and creamy.
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11
Do not cook to scrambled egg stage; whisk vigorously.
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12
Remove from heat.
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13
Gradually whisk in the soft butter, a little at a time.
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14
don't allow it to get too warm.
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15
Sauce should thick sufficient to coat a spoon.
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16
Store in a hot place till required and give it a whisk every now and then.
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17
This sauce does not keep well so prepare just before using.
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18
Note - This sauce can separate so be careful.
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19
Spoon some sauce over chicken, serve with fresh asparagus tossed in butter and roast sweet potato.
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20
Serve with fresh asparagus tossed in butter and roast sweet potato.
