Stuffed Chicken Breasts Doria

Portions: 12 Portion size: 1 stuffed chicken breast 1V2-2 floz (50 mL) sauce

U.S.

Metric

Ingredients

■ Procedure

31^ oz

100 g

Shallots, chopped fine

1. To make the stuffing, sweat the shallots in the butter until

2 oz

60 g

Butter

soft. Allow to cool.

1 lb

500 g

Chicken leg meat

2. Process the chicken leg meat in a food processor for a

2

2

Egg whites

few seconds.

7 fl oz

200 mL

Crème fraîche

3. Add the cooled shallots, egg whites, crème fraîche, herbs,

3 tbsp

25 g

Finely chopped mixed fresh herbs

and bread crumbs. Process briefly to combine. Season

1 oz

50 g

Fresh white bread crumbs

and chill.

12

12

Chicken breasts, boneless, about

4. Flatten the chicken breasts and the smaller fillets that

6 oz (175 g) each come with them. Cut a pocket in each breast and stuff with the filling. This can be done easily by piping the stuffing in with a pastry bag.

5. Place the smaller fillet over the top and wrap each breast in foil or nonstick paper, securing the ends with string.

6. Cover with the stock and poach gently for 20-25 minutes. Leave in the hot stock.

2 2 Cucumbers

7. Cut the cucumbers into 1 12-in. (4-cm) lengths and into quarters, removing the seeds. Turn (tourné) into barrel shapes (see Figure 7.18).

8. Blanch in boiling water for 1-2 minutes, then drain and refresh under cold water. Drain and set aside.

1 tbsp 15 g Butter 9. Sauté the cucumber in the butter until tender, but do not

1-11/2 pt 600 mL Yogurt Sour Cream Sauce (p. 197) let it brown.

as needed as needed Chives, chopped, for garnish 10. Unwrap the chicken and cut into slices. Arrange on plates and spoon the sauce around the chicken. Garnish with the cucumber and chives.

Per serving:

Calories, 410; Protein, 45 g; Fat, 21 g (47% cal.); Cholesterol, 165 mg; Carbohydrates, 7 g; Fiber,1 g; Sodium, 220 mg.

Per serving:

Calories, 410; Protein, 45 g; Fat, 21 g (47% cal.); Cholesterol, 165 mg; Carbohydrates, 7 g; Fiber,1 g; Sodium, 220 mg.

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