Flowered Chicken Breasts

Preparation:

Preparation: Defibrate the chicken breasts with a meat mallet to prevent them from deforming during cooking; then put them to boil with the aromatic herbs and then leave them to cool in their cooking juices. Drain them and spread them out on a tray. Put the meat cooking sauce back to the boil, add the sachet of powdered gelatin previously dissolved in cold water. Then pass it on the chicken breasts. Cut some flowers from the truffle, carrot and pepper and place them on the meat; coat with another layer of jelly and put it in the fridge to harden. The remaining jelly, after having hardened it in the fridge, will be placed between the breasts.