Cold Chicken Roulades With Fruit Chutney

Thoughtful, biblically-induced attraction toward certain holy desires, with patient waiting before God in prayer, is no less the work of the Spirit than the most dramatic “immediate impulse” others may claim. This is the normal biblical pathway to wisdom. The man who makes the wise decision, yet always remains open to God’s further intervention in whatever way God pleases, is demonstrating normative spiritual guidance.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Fruits		Emlive02	4	Servings

INGREDIENTS

1/2	lb	Ground chicken
2	T	Chopped shallots
1	T	Chopped garlic
1/4	c	Heavy cream
2	T	Cognac
1	T	Finely-chopped fresh parsley
		Salt, to taste
		Freshly-ground black pepper
		to taste
2		Boneless skinless chicken
		breast – 6 to 8 oz ea
4	c	Water
12		Croutons, 2" round by 1/8"
		thick toasted
1/2	c	Assorted fruit chutney
1	T	Finely-chopped fresh parsley
		leaves

INSTRUCTIONS

In a food processor, fitted with a metal blade, combine the ground
chicken, shallots, garlic, cream, Cognac, and parsley. Process until
smooth. Season with salt and pepper. To check the seasoning; bring a
pot of water to a boil. Roll 1 teaspoon of the filling into a ball.
Add to the boiling water and cook for about 2 minutes. Remove from  the
water and drain. Taste the chicken and reseason if necessary.  Place
each piece of chicken between two pieces of plastic wrap. Using  a meat
mallet, pound out the chicken thinly, about 1/4-inch thick.  Remove
from the plastic wrap and season both sides with salt and  pepper.
Divide the filling in half and spread evenly over the  chicken. Roll
the chicken up tightly. Wrap the roll tightly in  plastic wrap, tying
the ends with twine. Place the chicken in the  boiling water and poach
for 20 minutes. Remove from the water and  cool completely. Place in
the refrigerator until chilled. Slice the  chicken into 1/4-inch slices
and place on each crouton. Place 1  teaspoon of the chutney on top of
each crouton. Garnish with parsley.  This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1B65 broadcast 10-11-1998) Downloaded from their
Web-Site - http://www.foodtv.com  Formatted for MasterCook by Joe
Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-23-1998  Recipe by: Emeril Lagasse  Converted by MM_Buster v2.0l.

A Message from our Provider:

“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 245 Calories From Fat: 91 Total Fat: 10.1g Cholesterol: 93.5mg Sodium: 966.4mg Potassium: 503.2mg Carbohydrates: 3.4g Fiber: <1g Sugar: 1.2g Protein: 32.7g