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Cold Chicken Roulades With Fruit Chutney
1
2
1
1
2
1
/2 Pound Ground chicken
Tablespoon Chopped shallots
Tablespoon Chopped garlic
/4 Cup Heavy cream
Tablespoon Cognac
Tablespoon Finely−chopped fresh parsley
Salt; to taste
Freshly−ground black pepper; to taste
2
4
1
1
1
Boneless skinless chicken breast; − (6 to 8 Ounce ea)
Cup Water
2 Croutons; 2" round by 1/8" thick, toasted
/2 Cup Assorted fruit chutney
Tablespoon Finely−chopped fresh parsley leaves
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.
Cold Chicken Roulades With Fruit Chutney
148
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