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Ingredientes
- 1 lb skinless, boneless chicken breasts, cut into cubes
- 2 x egg whites
- 2 c. heavy cream, well chilled
- 2 Tbsp. salt
- 1 Tbsp. freshly grnd white pepper
- 4 x chicken breasts, split and with skin and bones removed
Direcciones
- Make chicken mouse: In a food processor fitted with steel blade, process the chicken till finely pureed. Add in egg whites and process to combine.
- With the motor running, add in the cream in a stream, stopping often to scrape sides of bowl. Add in salt and pepper, and process to combine.
- Flatten the breasts between sheets of wax paper till they are of uniform thickness. Place flattened breasts, skin-side, on individual pcs of plastic wrap that are approximately 1 inch larger on each side than the chicken. Spread with chicken mousse
- Roll the breasts jellyroll-style inside the plastic, tucking under the wrap on each end. Wrap each roll in aluminum foil
- In a large saucepan, add in sufficient cool water to cover the rolls by 1 inch.
- Bring the water to a boil and add in chicken to the pan. Reduce to a simmer and poach for 15-18 min or possibly till the juices run clear when the rolls are pricked with a fork. Unwrap and transfer to 4 serving plates.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 283g | |
| Recipe makes 4 servings | |
| Calories 532 | |
| Calories from Fat 320 | 60% |
| Total Fat 36.04g | 45% |
| Saturated Fat 17.78g | 71% |
| Trans Fat 0.19g | |
| Cholesterol 214mg | 71% |
| Sodium 3647mg | 152% |
| Potassium 560mg | 16% |
| Total Carbs 2.71g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.08g | 0% |
| Protein 47.45g | 76% |
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