1. chop the mushrooms and shallots in a blender until smooth and fine; 
2. pour the mixture into a bowl; add the goat's milk yogurt and chives; season with salt and pepper to taste.

Making the chicken roulades

1. preheat the oven to 160° C (325° F);
2. flatten each chicken breast with a rolling pin between two sheets of waxed paper so they are of an even thickness;
3. place a thin layer of mushroom mousse on each flattened breast; roll up on the wide side; tie with string; 
4. in a skillet, heat 5 ml (1 tsp.) oil over medium-high heat and brown the rolls on all sides; place in an ovenproof dish; 
5. add the vegetables and white wine; cover with aluminum foil and cook in the oven for about 30 minutes or until the juices from the chicken are clear and not pink; 
6. remove and keep warm. 

Making the sauce 

1. pour the chicken broth into the baking dish; with a wooden spoon, loosen any browned bits from the bottom; 
2. pour the cooking juices and vegetables into a saucepan; 
3. reduce the liquid by a third; 
4. liquefy the vegetables and cooking liquid in a blender to make a smooth sauce; strain if necessary; 
5. add the beet and cranberry jelly to the sauce and heat over medium heat; reduce by half and keep warm. 

1. blanch and drain the apple slices; 
2. in a skillet, heat 5 ml (1 tsp.) oil and brown the apple slices on both sides; add a little nutmeg and set aside; 
3. slice each chicken roulade into 4; 
4. put a little sauce onto the bottom of each plate; place the chicken slices on top; 
5. add an apple slice as garnish, topped by a quarter fig and a blackberry; 
6. sprinkle with fresh herbs.