Prepare the chicken breasts by flattening and seasoning. In a saucepan combine chopped onion, chopped toasted pine nuts, garlic, breadcrumbs and seasoning. Fill the chicken with the stuffing and roll into sausages in Clingfilm, set aside until necessary.
Peel the parsnips and cut into thirds. Place the parsnip pieces into a steamer or add around 2.5cm of water in a saucepan and set up a collapsible steamer inside. Steam for 10 minutes or until softened, then remove from the steamer.
Put the steamed parsnips into a blender, add cream and seasoning and blend until completely smooth but not runny. Put into a saucepan ready to reheat when needed.
Heat oil in a pan, peel one parsnip and using a mandoline, slice thin, long strands of parsnip. Fry in the oil slowly until crisp. Drain on paper towel and set aside until required.
Poach the chicken in water for 8 minutes. Remove from the Clingfilm and slice the chicken.
You are ready to assemble your dish. Reheat your purée and serve, place the chicken on top and garnish with the parsnip crisps and micro herbs.