| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy, Fruits | American | American | 4 | Servings |
INGREDIENTS
| 20 | oz | Boneless chicken breasts |
| (5-oz each) — skinned, fat | ||
| Removed | ||
| 4 | oz | Lean chicken meat — diced |
| Fine | ||
| 1 | tb | Port wine |
| 2 | Egg whites | |
| 1/4 | c | Skim milk |
| Salt and pepper — to | ||
| Individual taste | ||
| 1 | c | Veal stock |
| 1 | tb | Bourbon |
| 1 | c | Dried fruit — see |
| Directions |
INSTRUCTIONS
STEP ONE: Prepare the Filling-- Prepare 1 cup finely diced dried fruits (apples, cherries, pineapple, apricots, and raisins). Put diced chicken meat, Port, egg whites, skim milk, salt, and pepper in food processor and create a mousse from these ingredients. Place into a bowl. Add diced mixed fruits. Blend well. STEP TWO: Prepare the Roulades-- Flatten the chicken breasts and place filling in the middle. Roll up tight. Place in smoker until done. STEP THREE: Prepare the Sauce-- While roulades are cooking, combine veal stock and bourbon. Cook for three minutes. STEP FOUR: Presentation-- To serve, cut chicken rolls at an angle into five or six pieces. Spoon sauce over chicken. Recipe By : Elmar Prambs of the Riverside Cafe, Austin, TX From: Gary Watson <watson@rahul.Net> Date: Sun, 22 Jan 1995 09:09:32 -0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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