Cut the chicken into smaller pieces and put them in the blender.

Blend to a fine stuffing.

Add eggs, cream, salt, pepper, and thyme, and blend again, just until the stuffing comes together.

Pound the chicken breast flat and cut it into two long pieces.

Make two ballotines: Lay two pieces of plastic wrap on the table and place three slices of serrano ham on each piece of plastic wrap. The slices should be aligned lengthwise and slightly overlap each other.

Make your ballotine by spreading a layer of soufflé stuffing on the serrano ham and placing a piece of chicken breast in the middle of the stuffing.

Roll your ballotine tightly lengthwise. Tighten the plastic wrap well.

Take a new piece of plastic wrap and roll it on the outside, so your ballotine is covered by two pieces of wrap.

Repeat and make the other ballotine as well.

Poach the two ballotines in simmering water for 15 - 20 minutes. The water should not boil rolling. If some air has entered your ballotines, hold them down so they remain completely submerged.

Once cooked, remove them from the water and remove the plastic wrap.

Pat them dry gently with a clean kitchen towel before browning them in a hot pan with butter or ghee.

Peel the onion and halve it.

Separate the onion into layers and remove the membranes.

Place the onion skins curved side up and cut side down on a hot pan. Let them cook until the edges (cut side) have taken on some color. This will take 4 - 6 minutes on medium heat.

Add the white wine to the pan along with white wine vinegar / apple cider vinegar and let the onions simmer for 10 minutes.

Boil all ingredients for 10 minutes.

Drain the liquid and put the cooked peas, onion, garlic, and thyme into a blender.

Blend to a fine purée.

Season the purée with butter, vinegar, lemon juice, salt, and pepper to taste.

Cut each ballotine in half with a diagonal cut and place them on plates with the pea purée, onion skins, and optionally fresh peas sprinkled on top.