INGREDIENTS

INSTRUCTIONS

Remove the central tender finger from the breasts. Set aside in the
refrigerator. Marinate rest of chicken overnight. Cook chopped
shallots in 1 T. butter just until soft.Set aside.  4.Process tenders
and shallots, along with salt and pepper to a paste.  5. Add the cube
of chicken stock to the processor and process 30  seconds.  6. Add the
white slowly through the feeding tube and process 30  seconds. Chill 1
hour.  7. Stir cream and chopped hazelnuts into mousse.  8. Remove
chicken breasts from marinade and dry them in paper towels.  Divide in
2 half breasts.  9. Cut a pocket in each breast, season with salt.  10.
Fill each pocket with a T. mousse and close with toothpicks and
string.  11. Dip each breasts in melted butter and then roll them in
flour.  12. Brown breasts in butter. Cook them just until brown.
Transfer  them to a baking dish.  13. Finish cooking in oven just
before serving.( 10 minutes)  14.Place 2 breasts on each plate and top
them with the sauce.  Serving Ideas : Serve with potato baskets  NOTES
:  This recipe was adapted from " World Class Cuisine" from the
Discovery channel series. Recipe by: Miriam P. Posvolsky  Posted to
EAT-L Digest  by Leon & Miriam Posvolsky  <miriamp@POBOX.COM> on Dec
17, 1997

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Nutrition (calculated from recipe ingredients)
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Calories: 353
Calories From Fat: 246
Total Fat: 28.4g
Cholesterol: 67.4mg
Sodium: 65mg
Potassium: 307.7mg
Carbohydrates: 3.6g
Fiber: 1.9g
Sugar: <1g
Protein: 22.1g