Clean and butcher chicken for legs and breasts

Remove all skin and bones except the wing bone attached to the breast; keep all bones and scraps aside for jus

Mince pork shoulder and chicken leg meat very finely

Make sure all ingredients and dishes are kept cold throughout

In a bowl on top of ice mix the meat, egg yolk, cream, truffles, and sage

Season with salt and pepper

Slice a pocket into the back of the chicken breasts and 'fold open'

Stuff the breasts with the meat mixture

Close the pocket and if needed keep it closed with a wooden toothpick

Chill in the fridge for some time - you can make the jus in this time

Heat a frying pan and add a little oil

Sear the breast on the 'open' side first then turn over and finish in 180 degree oven

To serve slice the breast in three pieces