Smoked Chicken Purses with Sun Dried Tomatoes

Yield: 36pieces, about3A oz (22 g) each

U.S. Metric Ingredients

Procedure

pinch pinch 1 tbsp

pinch pinch 15 mL

Olive oil or oil from sun-dried tomatoes Sun-dried tomatoes packed in oil, drained Egg yolk Salt Pepper Dijon mustard

Place the oil and sun-dried tomatoes in a blender. Blend until smooth. Strain through a fine strainer.

In a stainless-steel bowl, whip together the egg yolk, salt, pepper, and mustard. Gradually add the flavored oil in a steady stream, whipping constantly to make a stiff mayonnaise.

1 oz

200 g 60 g

30 g

Smoked chicken breast Sun-dried tomatoes packed in oil, drained Chopped basil

3. Coarsely chop the smoked chicken. Coarsely chop the sundried tomatoes.

4. Mix together the chicken, tomatoes, chopped basil, and the mayonnaise from step 2. Taste and adjust seasoning if necessary.

1-2 bunches

1-2 bunches

Crêpes (recipe follows) Chives

Per 1 piece:

Calories, 110; Protein, 5 g; Fat, 7 g (57% cal.); Cholesterol, 50 mg; Carbohydrates, 7 g; Fiber, 0 g; Sodium, 125 mg.

Note: Analysis is based on smoked turkey as nutrient information for smoked chicken was unavailable.

Using a 4-in. (10-cm) round cutter, cut out a circle from the center of each crêpe.

Place about 2 tsp (10-12 g) chicken mixture in the center each circle. Gather the edges to form small purses and tie with a length of chive.

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