Raspberry Stuffed Chicken

Preheat oven to 350F. Line a baking sheet with parchment paper; brush with a little melted butter. Gently whisk together the egg yolk and water to for an egg glaze. Cut 24 fluted ovals and brush with egg wash. Prick with a fork and sprinkle with sesame seeds. Place on the prepared baking sheet and bake 7 to 8 minutes, until golden and crisp. Remove and set aside. Slice into a chicken breast horizontally at the thick end, moving the knife around inside the breast to create a pocket. Enlarge it slightly with your fingers. Repeat with the other breasts. Put the raspberry jam in a pastry bag and pipe about 2 tablespoons into each pocket. Press closed to seal, and pin with a toothpick. Sprinkle the breasts with salt and pepper. Preheat oven to 350F. Heat the olive oil in an ovenproof skillet, saute, pan, or grill pan over medium high heat. Brown the breasts for 2 to 3 minutes on each side, until golden. Put in the oven and cook for 5 to 7 minutes until juices run clean. Combine the chicken stock, cheese and cream in a medium saucepan and cook over medium heat until the cheese has melted. Set aside; keep warm. Reserve 4 parsley sprigs; stem the rest and chop fine. Place a chicken breast in the center of each warmed serving plate. Put a wedge of camembert on each and tip with a spoonful of preserves. Spoon cheese sauce around the breasts on the plates. Sprinkle chopped parsley over the sauce. Position 6 sesame puffs around each chicken breast. Put a sprig of parsley on top of each spoonful of preserves.