Cold Chicken Roulades With Fruit Chutney
Thinly pounded chicken breasts spread with a ground chicken-cognac mousse, rolled and poached, then chilled and sliced onto croutons with a spoonful of fruit chutney.
Ingredients
- 0.5 lb ground chicken
- 2 tbsp chopped shallots
- 1 tbsp chopped garlic
- 0.3 cup heavy cream
- 2 tbsp cognac
- 1 tbsp finely chopped fresh parsley
- 2 each boneless skinless chicken breasts, 6-8 oz each
- 12 each croutons, 2-inch rounds, toasted
- 0.5 cup assorted fruit chutney
- 1 tbsp finely chopped fresh parsley, for garnish
Instructions
- 1
In a food processor, combine ground chicken, shallots, garlic, cream, cognac, and parsley. Process until smooth. Season with salt and pepper. Test by poaching a teaspoon ball in simmering water for 2 minutes; adjust seasoning.
- 2
Place each chicken breast between plastic wrap. Pound to 1/4-inch thickness. Remove plastic, season both sides with salt and pepper.
- 3
Divide the filling and spread evenly over each breast. Roll up tightly. Wrap in plastic wrap, tying the ends with twine.
- 4
Poach in barely simmering water for 20 minutes. Remove and cool completely. Refrigerate until chilled.
- 5
Slice the roulades into 1/4-inch slices. Place on each crouton. Top each with 1 tsp chutney. Garnish with parsley.