Breast Of Chicken With Black Olive Mousse And Tomato Cream Sauce
|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)|
|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)|
|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)|
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.
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.
15.Slice the breasts thinly on an angle and pour the hot sauce around the sides of the rounds.