Boneless & skinless
Chicken breast 5
Egg whites 2
35% Cream 2oz. (60ml)
Butter 2 tbsp (30g)
Shallots 2 tbsp (30g)
Mixed Herbs(parsley,tarragon,thyme) 1 tbsp
Mixed Spices (Tumeric,coriander,allspice) 2 tbsp
Dry White Wine 2oz. (50ml)
Blanched Spinach or Seaweed
Sundried Tomatoes 2 oz. (55g)
Sea salt & Fresh Ground Pepper
Preparation:
Shallot Mix: Heat butter, add shallots, herbs & spices.
Sauté for 2 min. at medium heat until there is no colour.
Add whine, reduce heat, cook until it is syrupy, let cool.
Chicken Mousse: Grind or chop 1 chicken breast,
place in food processor, add shallot mix and puree. Add one by
one egg whites and
once absorbed, add cream and season with salt & pepper.
Main Recipe: Dice tomatoes & soak. Flatten the remaining
4 chicken in – between cling wrap & place on table. Cover with
spinach leaves or sea weed, spread chicken mousse evenly. Squeeze liquid
out of tomatoes & place 1 tbsp. in center of each chicken breast. Roll
up the breasts & tuck in the sides.
Sauté just lightly in hot olive oil and finish in oven ( 325 o F)
for 10 min..
This chicken could be served sliced on a rice bed or with fresh pasta.
This time of the year, fresh asparagus could compliment this meal ready for
a King or Queen. With a fine glass of dry Riesling this could be a perfect
meal on a nice spring evening.
Bon Appetite, yours,
Chef Georg.
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