Put the chicken breast between 2 sheets of greaseproof paper and flatten with a rolling pin or mallet
Melt the butter in a pan and sauté the mushrooms, pecans and ham.
Stir in the breadcrumbs and parsley then season to taste.
Divide this mixture between the chicken breasts and roll up then secure each one with a cocktail stick
Refrigerate while making the sauce
Put the potatoes in the oven to bake at 160C whilst you would prepare the sauce.
Mix the cornflour with a little of the wine to make a smooth paste stop put the remaining wine in a pan and add the just prepared paste.
Simmer until smooth then add the butter and apricot chutney and cook for about 5 minutes stirring constantly
Place the chicken breasts in a shallow ovenproof dish and pour the sauce over them. Bake in the oven without adjusting the temperature for about 20 minutes basting several times
When the potatoes are cooked through, cut them in half and and scoop out the inside, leaving a reasonable layer within the shell.
Mash the potatoes and place in a mixing bowl
Fry the sausage meat and remove some of the fat that floats to the top.
Add the remaining ingredients and cook for 1 minute.
Add the sausage meat mixture to the potato and blend gently
Fill the potato shells. Sprinkle the pecan halves over the top and put in the oven with the chicken and bake for another 30 minutes
Remove the chicken breasts from the oven and then drain the sauce into a separate container.
Slice the breasts and put onto in individual plates and pour the sauce over the top.
Serve with the potato baskets and garnish with parsley leaves