6 (6-ounce) boneless chicken breasts, skin on
Freshly ground black pepper
6 slices prosciutto ham
18 leaves fresh spinach
24 pieces sun-dried tomatoes
1 teaspoon chopped garlic
1/4 cup red wine
2 cups beef stock
1/4 cup tomato puree
1 cup demi-glace (brown sauce)
3 to 6 whole eggs, as needed
1 to 2 cups half-and-half, as needed
2 cups all-purpose flour, or as needed
2 cups Italian flavored breadcrumbs, or as needed
1 liter canola oil
4 medium to large potatoes, peeled and cut into chunks
1/2 bunch chives, chopped
1/2 stick (4 tablespoons) unsalted butter, plus 1 tablespoon for potatoes
1 teaspoon chopped fresh thyme leaves
White truffle oil, to taste (2 or 3 tablespoons)
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