Instructions: Lay out chicken and flatten slightly with mallet. Season well.

Cut avocado and banana into 0.5 cm dice.

Combine ingredients for stuffing in a bowl and mix lightly. Divide stuffing between the 4 breasts, roll up meat to enclose stuffing.

Lightly coat each breast with flour, form into a neat oval shape and place good side up on a greased baking tray. Brush with melted butter.

Place in a moderately hot oven 370F/190C for about 15 minutes. Prepare sauce.

To prepare sauce:
Make a sabayon by whisking all the sauce ingredients except the butter over a pan of simmering water until thick, frothy and creamy. Dont cook to scrambled egg stage; whisk vigorously. Remove from heat.

Gradually whisk in the soft butter, a little at a time. do not allow it to get too hot. Sauce should thick enough to coat a spoon.

Store in a warm place until required and give it a whisk every now and then. This sauce does not keep well so prepare just before using.

Note - This sauce can separate so be careful.

Spoon some sauce over chicken, serve with fresh asparagus tossed in butter and roast sweet potato.

Serve with fresh asparagus tossed in butter and roast sweet potato.

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