Truffles and chicken breast

[fishy]

Hi guys!

I want to do the classic roasted chicken with truffles inserted in between the skin and the chicken but on a smaller scale.

Im planning on using a frenched chicken breast with 4 to 5 truffle shavings in between the skin. For the sauce I want to use albufera sauce

How do I cook the chicken so that the skin gets translucent enough to appreciate the truffles under the skin? Do I really have to opt for cooking it in the oven or will pan frying do the trick? How about basting the skin with butter while pan frying?

Thanks!

[ermintrude]

The most essential thing would be to leave the chicken 24 hours after putting the truffle slices under the skin so the flavour permeates the chicken.