For the lentils and pink peppercorns: put the lentils and onion halves in a saucepan and add enough chicken stock to cover.
Cook over a medium heat for about 25 minutes until the lentils are soft but not mushy. Remove and discard the onion but do not strain the lentils.
Add a little extra stock if the lentils seem dry, and season with salt and pepper to taste.
Heat the butter over a low heat in a heavy-based pan and soften the shallot and garlic for about 10 minutes, then add to the lentils.
Stir in the cream and pink peppercorns, adjust the seasoning and put to one side for re-heating later, when you are ready to serve.
For the mushroom mousse: soak the porcini mushrooms in a bowl of cold water for 30 minutes. While the mushrooms are soaking, prepare the shallots.
Melt the butter in a frying pan and gently soften the shallot over a low heat.
Drain the mushrooms (saving the water for stock or sauces), cut them up finely, then add to the shallots and cook for 2-3 minutes. Drain and cool.
Put the chicken breast and egg white in the bowl of a food processor and process until ground. Pulse in the cream, taking care not to over-process it as it will curdle.
. Transfer the mixture to a bowl, fold in the porcini mushroom mixture, season well with salt and pepper and stir in the parsley.
. Make a horizontal slit into the side of each chicken breast, through the middle but not all the way through, so that the two pieces are still attached. Pipe the mousse mixture into each chicken breast.
. Wrap in cling film and chill until ready to steam.
. Steam the stuffed chicken breasts in the cling film for 20 minutes, then remove the cling film. Slice the ends off, then slice through the middle so that it stands up.
. To serve, gently re-heat the lentils and put a spoonful of lentils in the middle of each plate. Top with sliced stuffed chicken breast and garnish with crispy fried parsley. Serve with steamed green beans or asparagus, if desired.
This recipe is Rosemary's suggestion for a dinner party main. Click for her ideas for a cream cheese bavarois starter and plum frangipane dessert.
