Chicken with Sausage and Friarielli

Method

1. Prepare the chicken breast: trim excess fat, leaving the skin on, and pound it to an even thickness.
2. Lightly season the chicken breast with salt.
3. Make the mousseline: in a blender, combine 80% Neapolitan sausage, 20% chicken meat, fresh cream, and egg white. Blend until smooth and well-mixed.
4. Spread the mousseline evenly over the chicken breast.
5. Prepare the friarielli: blanch the friarielli in boiling water, then immediately transfer to an ice bath to preserve color. Drain.
6. Sauté the blanched friarielli in a pan with olive oil, garlic, and chili pepper until tender.
7. Finely chop the sautéed friarielli, then roll into a compact log shape. Freeze the log until firm.
8. Place the frozen friarielli log in the center of the mousseline-covered chicken breast.
9. Roll the chicken breast tightly around the friarielli log to enclose it completely.
10. Wrap the rolled chicken in pork caul fat (crepinette) to add flavor and keep it moist during cooking.
11. Tightly wrap the caul-wrapped roll in plastic wrap, then prick a few small holes with a needle.
12. Vacuum-seal the wrapped roll.
13. Cook sous-vide at 68°C (154°F) for 2 hours.
14. (The final searing and plating will be shown in part 2.)