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Ingredientes
- 3 whl , boned and skinned chicken breasts
- 1 lb Puff pastry
- 1 x Egg yolk , to glaze Margarine, soft
- 1/2 c. Dry white wine
- 1/2 x Onion minced
- 1/4 tsp Thyme
- 3 Tbsp. Extra virgin olive oil Salt and pepper, to taste
- 1/2 lb Cooked ham
- 6 x Dry funghi porcini
- 1/4 tsp Tarragon
- 1 x Egg white
- 4 Tbsp. Cream Pepper
- 1 x Shallot, minced
- 1 Tbsp. Butter
- 1/2 c. Water
- 1 tsp Madeira wine
- 1 Tbsp. Butter
- 1 Tbsp. Flour
- 1/2 lb Mushrooms, sliced
- 1 x Shallot, minced
- 2 c. Chicken broth
- 1 c. Heavy cream
- 2 x Egg yolks
Direcciones
- 1. Split breasts in half and lb. them thin.
- 2. Combine marinade ingredients and marinate breasts 2 hrs.
- 3. Soak mushrooms in hot water for 1 hour
- 4. Cook shallots in the butter . Squeeze out liquid from funghi and add in to shallots. Saute/fry 3 min.Chill
- 5. Drain chicken breasts and saute/fry them in butter very quickly 2 min on each side, they must not cook, just slightly brown. Chill.
- 6. Process ham , shallots,Madeira , tarragon, pepper and funghi to a paste.
- Add in egg white and process 30 seconds. Refrigerate1 hour.
- 7. Add in cream to the stuffing.
- 8.Roll out dough( do this in 2 parts, leaving the dough which's not being used in the fridge) Divide into six 6 by 8" rectangles. Place 1 chicken breast in the center and top with 1 tbs ham mousse. Baste edges with very little water and fold the 4 sides of the dough over the mousse. Place in an ungreased cookie sheet. Repeat with the rest of the dough, till you have 6 pkgs.. Use trimmings for decoration. Baste with egg yolk and bake in a preheated 400 F oven for 15 min. Turn down heat to 300 and bake another 15 min.
- Sauce: Cook mushrooms and shallots in butter till all the liquid has evaporated. Stir in the flour and cook 1 minute. Add in the broth and cook stirring till it thickens. Cook 3 min over high heat Blend egg yolks and cream and add in to sauce. Bring almost to a boil and serve over chicken pkgs..
- NOTES : You may omit the egg yolks You may substitute lowfat milk for the cream
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 302g | |
| Recipe makes 6 servings | |
| Calories 608 | |
| Calories from Fat 381 | 63% |
| Total Fat 42.6g | 53% |
| Saturated Fat 15.0g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 809mg | 34% |
| Potassium 379mg | 11% |
| Total Carbs 38.77g | 10% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.7g | 1% |
| Protein 14.73g | 24% |
