Trim the chicken breast and remove the fillet, chop the obtained flesh finely. Mix with the mushrooms, crumbled feta, herbs, pine nuts and pepper. Cut a slit in the chicken and pipe in the obtained filling. Wrap the chicken in Parma ham, wrap tightly in cling film, then in foil and cook in a hot oven in a bain-marie for approximately 35 minutes. To make the potato cakes, peel, wash and cut the potatoes into neat dice. Chop the garlic and cook in melted butter without colouring; stir in the potatoes and toss until mixed with the butter, season with salt & pepper and cook for further 2 minutes, pour in enough cream to coat the potatoes and simmer for 5 minutes. Remove from the heat, season with salt and pepper, add the pesto and allow cooling slightly; beating in the egg. Pour the mixture into 4 buttered ramekins and bake until set and golden. Peel and slice the butternut, cut into 1 cm dice. Place on a baking tray, drizzle with olive oil, salt pepper and herbs; bake until soft. To serve, unwrap the chicken and turn quickly in a hot pan with melted butter, deglaze with white wine. Spoon the pumpkin in the centre of a plate and crumble the amaretto on top, slice the chicken and place on top, dress with the obtained sauce and garnish with the potato cakes.