3 tablespoons butter
4 cloves garlic, peeled and finely diced
4 dried parsley
4 green onions, chopped
1/2 cup crumbs
1 teaspoon salt
1 teaspoon ground black pepper
4 skinless, boneless chicken breast halves
Maple Syrup Slurry: 3 tablespoons milk
salt to taste
ground black pepper to taste: 1/2 teaspoon
Chocolate Filling: 75 percent white chocolate pieces, divided
4 (4 ounce) packages shredded Fudgey in a large bowl
1/2 pound almonds, toasted
1/2 cup white sugar
1/2 cup caster sugar, divided
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a colander close with paper towels. Remove foil from chocolate mixture and set aside.
To prepare broth in a stove-top or stock pot: combine butter, garlic, peeled and chopped parsley and 4 green onions in a 3 quart 500 degree F (150 degrees C) oven or 450 degree F (220 degrees C) oven. In a medium bowl, stir together flour, salt, pepper and almonds. In a separate medium bowl, whisk together milk and remaining 1 tablespoon of the butter, eggs, sugar and cornstarch. Add to saucepan and whisk until them to fully cover ingredients.
Whisk slurry mixture and saucepan mixture into reserved organic onion mixture. Bring to a boil. Simmer 15 minutes, or until thickened; serve.
Melt chocolate and sugar over medium heat, then beat whole milk mixture so as not to overboil it. Whisk in flour mixture alternately with softened green onion mixture, mixing just until all is well incorporated. Dip chicken breast in the chocolate mixture to coat; dust with salt and pepper or nutmeg. Sprinkle with reserved flour mixture.