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Breast Of Chicken With Black Olive Mousse And Tomato Cream Sauce

Chicken.delights's picture
Ingredients
  Chicken breast meat 1⁄2 Pound, finely chopped in food processor fitted with a steel blade
  Chicken breast 1⁄2 Pound, finely chopped, chop in food processor fitted with a steel blade
  Chicken breasts 4 Pound, boned, skinned and halved (4 Whole, 1 Pound Each)
  Egg 1
  Egg white 1
  Nicoise olives 5 1⁄4 Teaspoon, chopped pitted (Heaping)
  Chopped pitted olives 5 1⁄4 Teaspoon (Heaping, Nicoise Variety)
  White pepper 1⁄4 Teaspoon
  Chicken stock 4 Cup (64 tbs)
  Salt 1⁄2 Teaspoon
For tomato cream sauce
  Extra virgin olive oil 2 Tablespoon
  Ripe pear tomatoes 4 , peeled, seeded and cut into large chunks
  Pear tomatoes 4 , peeled, seeded and cut into large chunks (Very Ripe)
  Shallot 1 , finely chopped
  Garlic 1 Small, finely chopped
  Garlic clove 1 Small, finely chopped
  Dry white wine 1⁄2 Cup (8 tbs)
  Heavy cream 2 Cup (32 tbs)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Poached
Ingredient: 
Chicken
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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