Season the chicken breast fillets with salt and pepper and fry in a little butter until cooked. Set aside and keep warm.
Draw a criss-cross design on the top of each pastry disc with the point of a sharp knife. Brush with beaten egg and bake in the oven at gas mark 6, 400°F (200°C), until well puffed and golden brown. Cut off the top to form a lid; scoop out the uncooked inside and discard.
To make the sauce, sweat the shallot in the butter, add the wine and chicken glaze and reduce. Add the cream and boil vigorously until the sauce thickens. Season with salt and pepper and add the herbs.
Fill the scooped-out pastry discs with the chicken fillets and coat with the herb sauce. Garnish the dish with parsley sprigs.
© 1988 Keith Floyd estate. All rights reserved.