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Chicken In Tomato Aspic

chef.tim.lee's picture
  Italian salad dressing 1⁄2 Cup (8 tbs)
  Tarragon vinegar 2 Tablespoon
  Dried basil 1 Teaspoon
  Garlic 1 Clove (5 gm)
  Chicken breast halves 4
  Tomato juice 1 Cup (16 tbs)
  Tarragon vinegar 1 Tablespoon
  Worcestershire sauce 1 Teaspoon
  Unflavored gelatin 10 Gram
  Snow peas 12
  Turnip flowers 4
  Olive slices 4
  Carrot leaves 8

Combine first 4 ingredients in a jar; cover tightly, and shake vigorously.
Pour over chicken in a shallow dish; cover and refrigerate at least 6 hours.
Remove chicken from marinade, reserving marinade.
Place chicken on rack in a broiler pan.
Broil 6 inches from heat source 4 minutes on each side, basting occasionally with marinade.
Transfer chicken to a platter; cool completely.
Cover, and chill thoroughly.
Combine tomato juice, 1 tablespoon vinegar, and Worcestershire sauce in a small saucepan; sprinkle gelatin over mixture, and let stand 1 minute.
Cook over low heat, stirring until gelatin dissolves.
Remove from heat; let stand until mixture is cooled and syrupy (this is just before mixture begins to set).
For each serving, arrange a chicken breast half on a luncheon-size serving plate.
Pour 1/4 cup aspic mixture around each piece of chicken; carefully arrange vegetables in aspic as desired.
Cover and chill until firm.

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Chicken In Tomato Aspic Recipe