Breast Of Chicken With Black Olive Mousse And Tomato Cream Sauce Recipe
Ingredients
| Chicken breast | 1/2 Pound, finely chopped | |
| Chicken breasts-4 whole, boned, skinned, and halved, (about 1 pound each), | ||
| Egg | 1 | |
| Egg white | 1 | |
| Heavy cream | 1/4 Cup (16 tbs) | |
| Nicoise olives- 5 heaping teaspoons, chopped pitted | ||
| Salt | 1/2 Teaspoon | |
| Pepper white | 1/4 Teaspoon | |
| Chicken stock | 4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Extra-virgin olive oil- 2 tablespoons | ||
| Very ripe pear tomatoes—4 no., peeled, seeded, and cut into large chunks | ||
| Shallot | 1 (FOR TOMATO CREAM SAUCE) | |
| Small garlic clove-1, finely chopped | ||
| Dry white wine | 1/2 Cup (16 tbs) (FOR TOMATO CREAM SAUCE) | |
| Heavy cream | 2 Cup (16 tbs) (FOR TOMATO CREAM SAUCE) | |
Directions
GETTING PREPARED
1. In a mixing bowl, mix together the chopped chicken, egg, and egg white
2. Add the olives and mix again.
3. Add the cream in a slow but steady stream.
4. Mix in the salt and pepper.
5. Cover and refrigerate.
MAKING
6. With a sharp and pointed knife, make an incision through the thickest end of the breasts.
7. Fill a pastry bag with the mousse and pipe the mixture into the pockets.
8. Roll each breast in plastic wrap to form a sausage shape. Set them aside and then gently remove the plastic wrap.
9. To make the sauce in a saucepan, heat the oil until it becomes hot. Add the tomatoes and cook until most of the liquid gets evaporated.
10. Add the cream and cook over medium heat until the sauce is thick and when dip; it coats the back of a metal spoon.
11. Keep it warm over a pan of hot water.
12. In a 2-quart saucepan bring the stock and salt to a gentle simmer.
13.Poach the chicken breasts.
14.Avoid overcooking; chicken breasts will be firm when pressed with the back of a fork at its final stage.
SERVING
15.Slice the breasts thinly on an angle and pour the hot sauce around the sides of the rounds.
1. In a mixing bowl, mix together the chopped chicken, egg, and egg white
2. Add the olives and mix again.
3. Add the cream in a slow but steady stream.
4. Mix in the salt and pepper.
5. Cover and refrigerate.
MAKING
6. With a sharp and pointed knife, make an incision through the thickest end of the breasts.
7. Fill a pastry bag with the mousse and pipe the mixture into the pockets.
8. Roll each breast in plastic wrap to form a sausage shape. Set them aside and then gently remove the plastic wrap.
9. To make the sauce in a saucepan, heat the oil until it becomes hot. Add the tomatoes and cook until most of the liquid gets evaporated.
10. Add the cream and cook over medium heat until the sauce is thick and when dip; it coats the back of a metal spoon.
11. Keep it warm over a pan of hot water.
12. In a 2-quart saucepan bring the stock and salt to a gentle simmer.
13.Poach the chicken breasts.
14.Avoid overcooking; chicken breasts will be firm when pressed with the back of a fork at its final stage.
SERVING
15.Slice the breasts thinly on an angle and pour the hot sauce around the sides of the rounds.
Chef
