Ballottine Of Tender Chicken Recipe

• 1 lb skinless, boneless chicken breasts, cut into cubes
• 2 x egg whites
• 2 c. heavy cream, well chilled
• 2 Tbsp. salt
• 1 Tbsp. freshly grnd white pepper
• 4 x chicken breasts, split and with skin and bones removed

1. Make chicken mouse: In a food processor fitted with steel blade, process the chicken till finely pureed.
2. Add in egg whites and process to combine.
3. With the motor running, add in the cream in a stream, stopping often to scrape sides of bowl.
4. Add in salt and pepper, and process to combine.
5. Flatten the breasts between sheets of wax paper till they are of uniform thickness.
6. Place flattened breasts, skin-side, on individual pcs of plastic wrap that are approximately 1 inch larger on each side than the chicken.
7. Spread with chicken mousse
8. Roll the breasts jellyroll-style inside the plastic, tucking under the wrap on each end.
9. Wrap each roll in aluminum foil
10. In a large saucepan, add in sufficient cool water to cover the rolls by 1 inch.
11. Bring the water to a boil and add in chicken to the pan.
12. Reduce to a simmer and poach for 15-18 min or possibly till the juices run clear when the rolls are pricked with a fork.
13. Unwrap and transfer to 4 serving plates.
14. Serves 4

skinless, egg whites, heavy cream, salt, freshly grnd white pepper, chicken breasts

Taken from cookeatshare.com/recipes/ballottine-of-tender-chicken-76246 (may not work)