Instructions: Lightly pound chicken. Toss chicken in raspberry mustard and grill.

Set aside and keep warm.

In a skillet, melt 4 tablespoons butter, add shallots. When soft, add shiitakes and country ham and thyme. Add cream, lower heat and cook until most of the liquid has evaporated. Add salt & pepper to taste.

To serve, place a spoonful of warm ham mixture inbetween 2 chicken breasts. Serve with red pepper sauce and fried leeks.

Yield: 6 servings

Red Pepper Sauce:
Blacken red peppers over flame. Cover and cool. Saute garlic cloves in olive oil until brown. In a food processor place peeled, deseeded peppers, garlic, and olive oil and a dash of hot sauce. Puree until smooth. Add 1 to 2 tablespoons heavy cream and serve.

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