1. Remove the central tender finger from the breasts. Set aside in the refrigerator. 2. Marinate rest of chicken overnight. 3. Cook chopped shallots in 1 T. butter just until soft.Set aside. 4.Process tenders and shallots, along with salt and pepper to a paste. 5. Add the cube of chicken stock to the processor and process 30 seconds. 6. Add the white slowly through the feeding tube and process 30 seconds. Chill 1 hour. 7. Stir cream and chopped hazelnuts into mousse. 8. Remove chicken breasts from marinade and dry them in paper towels. Divide in 2 half breasts. 9. Cut a pocket in each breast, season with salt. 10. Fill each pocket with a T. mousse and close with toothpicks and string. 11. Dip each breasts in melted butter and then roll them in flour. 12. Brown breasts in butter. Cook them just until brown. Transfer them to a baking dish. 13. Finish cooking in oven just before serving.( 10 minutes) 14.Place 2 breasts on each plate and top them with the sauce. Serving Ideas : Serve with potato baskets NOTES : This recipe was adapted from " World Class Cuisine" from the Discovery channel series. Recipe by: Miriam P. Posvolsky Posted to EAT-L Digest by Leon & Miriam Posvolsky on Dec 17, 1997