| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs, Dairy |
|
Main course, Poultry |
6 |
Servings |
INGREDIENTS
| 6 |
|
Chicken breasts; skinned |
| 1 |
c |
Hazelnuts; peeled and chopped. |
| 2 |
|
Egg white |
| 1/4 |
c |
Fresh cream |
| 2 |
|
Shallots; (new idea) |
| 1 |
tb |
Butter |
|
|
Salt and pepper; to taste |
| 1/2 |
ts |
Dried tarragon |
| 1 |
|
Cube frozen chicken stock |
| 1/2 |
ts |
Rosemary; dried |
| 1/4 |
c |
Oil |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
FILLING
MARINADE
1. Remove the central tender finger from the breasts. Set aside in the
refrigerator.
2. Marinate rest of chicken overnight.
3. 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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