Boil the prawns in plenty of water to which you’ve added salt and a dash of vinegar.

Drain, leave to cool and then shell, taking care to remove the black nerve down the back. Slit the chicken breasts down the middle and stuff with the prawns, cut into three.

Sauté the onion in a large frying pan and then add the fillets. Sauté well, season with salt, quench with wine and thrown in the peppercorns.

Add a wine glass of broth from the prawns. Cook until the sauce has thickened. Cut the fillets crosswise into slices and serve with plain rice and the sauce from the pan.