| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Fruits |
|
Emlive02 |
4 |
servings |
INGREDIENTS
| 1/2 |
lb |
Ground chicken |
| 2 |
tb |
Chopped shallots |
| 1 |
tb |
Chopped garlic |
| 1/4 |
c |
Heavy cream |
| 2 |
tb |
Cognac |
| 1 |
tb |
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 |
tb |
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
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