# Open the breasts with a little knife.
# Place the ricotta cheese, tomatoes, fresh basil, salt and pepper in a bowl and mix well.
# Place the mixture in the middle of the breasts and close them.
# Wrap the breasts in cling film tightly to form sausages.
# Cook in boiling water for 15-18 minutes or until cooked.
# Remove the cling film and seal the breasts in a pan with a knob of butter until golden brown.
# Leave aside and keep warm.
# Place the diced potatoes in a pan with boiling salty water until tender.
# Drain and add into a food processor with melted butter, season to taste.
# Leave aside.
Garlic Confit
# Place the peeled cloves in olive oil and cook very slowly (without boiling) until tender.
# Once cooked, drain out the oil.
Broad Beans
# Reheat the broad beans in a pan with a knob of butter, season to taste.
Red Wine Jus
# Reduce 1/2 cup of red wine with an Oxo cube dissolved in 1/2 cup of water until you like the taste.
# Thicken with a little corn flour mixed with cold water.
# Add whilst whisking to give it a LITTLE thickness.
To Serve
# Place the puree in the middle of the plate.
# Slice the chicken into 4 or 5 slices.
# Spread the broad beans around the plate with garlic confit.
# Drizzle with red wine jus.
