Recipe - Stuffed Breast Of Chicken

5 Chicken breasts; (each
weighing
; approx 140g)
200 ml Double cream
500 ml Chicken stock
30 g Butter; unsalted
2 ounce Mixed wild mushrooms
Olive oil
One half teaspoon Chives; finely chopped
One half teaspoon Chervil; finely chopped
Sea salt and freshly ground
white pepper

In a very hot pan, saute the wild mushrooms for 23 minutes in a little
olive oil. Season and drain on a piece of kitchen paper and allow to cool.

Put one of the chicken breasts and two thirds of the cream into a blender
and blend until it is a smooth mixture. Remove from the blender, add the
chopped herbs and mushrooms, mix well and season. Put the mousse into a
piping bag with a medium sized nozzle.

Lay each of the chicken breasts on a chopping board, peel back the small
fillet without detaching it from the breast. Very carefully make a pocket
in the breast with a sharp knife, but don't cut right through.

Pipe one quarter of the mousse into each breast and roll up to enclose.

Put two layers of cling film across your chopping board and very carefully
roll each chicken breast up into a fat sausage shape, pushing out any air
bubbles in the cling film as you go. Make each chicken breast parcel into a
cracker shape and tie a knot in the cling film as close as you can get to
the chicken breasts. You are trying to make each into an airtight sausage
shaped parcel.

The chicken breast packages should be poached in lightly boiling water or
stock for 810 minutes, depending on the size of the breasts. Or you can
poach them for seven minutes, allow them to cool and then reheat in the
poaching liquid for 3 minutes just before you want to serve them.

While the chicken breasts are poaching, put the chicken stock into a pan
and reduce by half, add the remaining cream and reduce a little more. Once
the sauce is the right consistency (like thin cream) add the butter one
piece at a time, whisking well. Season with salt and freshly ground white
pepper to taste.

To serve, remove each breast from its cling film and cut in half with a
slightly diagonal cut. You can now present each breast with one piece in
the centre of the plate and the other leaning against it, standing upright.

Serve the chicken breasts with a small amount of sauteed Savoy cabbage and
a few more of the mushrooms that you put into the mousse. Pour over the
sauce.

Converted by MC_Buster.

Per serving: 689 Calories (kcal); 40g Total Fat; (53% calories from fat);
76g Protein; 1g Carbohydrate; 248mg Cholesterol; 1425mg Sodium Food
Exchanges: 0 Grain(Starch); 11 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Converted by MM_Buster v2.0n.