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Name: Stuffed Breast of Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 oz Mixed wild mushrooms; 200 ml Heavy Cream; 500 ml Chicken Stock; olive oil; 1/2 ts Chives; finely chopped; 1/2 ts Chervil; finely chopped; ; approx 140g); 30 g Butter; unsalted; 5 Chicken breasts; (each; Sea salt and freshly ground

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INGREDIENTS

2 oz Mixed wild mushrooms
200 ml Heavy Cream
500 ml Chicken Stock
olive oil
1/2 ts Chives; finely chopped
1/2 ts Chervil; finely chopped
; approx 140g)
30 g Butter; unsalted
5 Chicken breasts; (each
Sea salt and freshly ground

INSTRUCTIONS

In a very hot pan, saute the wild mushrooms for 2-3 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 dont 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 8-10 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. 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.

NOTES

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Stuffed Breast of Chicken

2 oz Mixed wild mushrooms
200 ml Heavy Cream
500 ml Chicken Stock
 olive oil
1/2 ts Chives; finely chopped
1/2 ts Chervil; finely chopped
 ; approx 140g)
30 g Butter; unsalted
5 Chicken breasts; (each
 Sea salt and freshly ground

In a very hot pan, saute the wild mushrooms for 2-3 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 dont 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 8-10 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.        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.

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Nutrition

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Serving Size: 1 Serving (307g)
Recipe Makes: 4 servings

Calories: 295
Calories from Fat: 227 (77%)

Amt Per Serving		% DV

	Total Fat 25.2g	34 %
	Saturated Fat 11.4g	57 %
	Monounsaturated Fat 10.7g
	Polyunsanturated Fat 1.8g
Cholesterol 58.2mg		18 %
Sodium 374mg		13 %
Potassium 350.5mg		9 %
Total Carbohydrate 10.2g		3 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 10.2g
Protein 7.3g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 295

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