Ingredients

  • 4 chicken breast
  • 1 bell pepper, red roasted
  • ½ tablespoon fresh basil chopped
  • 1 teaspoon parsley chopped
  • 1 egg white
  • 75 milliliters double cream
  • 1 teaspoon ground mace
  • salt and pepper
  • 1 tablespoon tapenade
  • 570 milliliters water
  • Garnish
  • Tomato Salsa

Directions

1. Remove the small loose fillets from the breasts, chop roughly and place in a food processor. Remove skin, membrane and seeds from pepper. Roughly chop. Add to food processor with the basil and parsley. Briefly whizz the mixture, then add the egg white and cream while the machine is still running. The mixture should be smooth, but be careful not to over-process. Season well with the mace, salt and pepper. Chill in the refrigerator until ready to use.
2. Cut a small pocket in the side of each chicken breast and spread a little tapenade inside it. Put a spoonful of the red pepper mousseline mixture into the pocket and pull the edges together to seal. Wrap each breast in clingfilm.
3. Boil the water, then pour over the chicken. Poach chicken for about 15 minutes or until the chicken breasts are firm to the touch. Remove from the water and allow to cool.
4. Serve the breasts sliced with the warm tomato salsa.
5. Can be chilled, sliced and served as appetizer on crustade

Notes
Notes:Original serves 4.
Serving Ideas:Original serves 4.


Categories
Chicken, cold, main courseAppetizer
Keywords
Chicken, main courseAppetizer, cold
MacGourmet downloadRed Pepper Mousseline & Tapenade Stuffed Chicken Breasts. To import, drag image to your MacGourmet recipe box.