Organic chicken breast filled with idiazabal cheese

For the chicken breast:

• Remove the breasts from the chicken, fillet them without completely separating the fillets.
• Spread the filleted breast on a sheet of greased aluminium foil, season.
• Place some slices of bacon, some slices of apple and some slices of Idiazabal cheese on the breast.
• Roll up the stuffed breast with the help of the foil.
• Bake in the oven at 180 ºC for 15 minutes.
• Open the aluminium foil packages to extract the juices.

For the sauces:

• Prepare a gravy with the juice extracted from the roast + dark poultry stock and champagne.
• Make a sauce of grated Idiazabal cheese melted in cream. Reduce to thicken.
• For the corn sauce, poach the onion cut into julienne strips, add the corn and the potato. Cover with a dark poultry stock, cook and mash leaving it thick.

For the garnishes:

• For the apple compote:
  • Roast the apples with a little butter and sugar.
  • Blend the baked apples, with the skin, in a thermomix with butter.
• For the potato and corn cake:
  • Prepare the baker’s potatoes.
  • Assemble a baker's potato (sliced roasted potato) mille-feuille with the thick corn sauce in a ring.

For the decorations:

• Make a diluted piquillo caramel, replacing the second amount of water with piquillo purée. Boil everything together until the desired density is achieved.
• Fried parsley.

SET UP

• Ration the chicken.
• Brown the breast in a greased frying pan.
• Heat the potato and corn cake in the oven.
• Heat the baked apple compote.
• Place the gravy, compote and potato and corn cake in the centre of the plate.
• Place the browned breast on top of the gravy.
• Coat the breast with Idiazabal sauce.
• Decorate with a thread of piquillo caramel and fried parsley.