Cranberry and Camembert stuffed chicken

Cranberry pesto stuffing

• 1 garlic clove
• 60 g shallot (approx. 1/2 shallot)
• 20 g butter
• 50 g dried cranberries
• 30 g hazelnuts
• 2 sprigs fresh flat-leaf parsley, leaves only
• 1 pinch fine salt
• 1 pinch black pepper, freshly ground
• 150 g Camembert cheese, cut into pieces

Chicken, potatoes and mustard sauce

• 1 garlic clove
• 60 g shallot (approx 1/2 shallot)
• 10 fresh chives, cut into pieces
• 20 g butter
• 500 g water
• 1 - 2 tsp chicken stock paste, homemade
  or 1 chicken stock cube (for 0.5 l)
• 6 potatoes, medium-sized, well-washed and cut into pieces (3-4cm)
• 900 g chicken breast fillets, skinless (3 fillets, approx. 300 g each)
• 150 - 200 g fresh green beans, trimmed
• 20 g dry white wine
• 2 tbsp plain flour
• 3 tsp hot mustard
• 2 tsp jarred horseradish
  or 2 tsp fresh horseradish, grated
• 2 tsp wholegrain mustard
• 1 - 2 pinches fine salt, to taste