Chicken Croustade

• 1 loaf soft white bread, sliced into 30 pieces
• 1 tablespoon olive oil, plus extra for muffin tins
• 3/4 cup heavy cream
• 1/2 pound raw chicken breast meat, cut into small dice
• 1/4 pound prosciutto ham, cut into small dice
• Freshly ground black pepper to taste
• 1 egg yolk
• 1/4 cup grated Parmesan, plus more as needed for topping
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh flat-leaf parsley

1. Preheat the oven to 325 degrees F.
2. With a rolling pin, roll out each bread slice until thin.
3. Cut out bread with plain round cutter 1 1/2 inches in diameter and flatten again with a rolling pin.
4. Oil small muffin tins and place the bread rounds inside.
5. Bake until golden.
6. Store the croustade shells covered in a dry area.
7. Reduce the cream by half and reserve until needed.
8. Saute the chicken in 1 tablespoon oil until half cooked.
9. Add the prosciutto and continue to cook until is thoroughly heated and chicken is thoroughly cooked.
10. Add the cream and black pepper, to taste; bring to a simmer.
11. Add a little hot cream to the egg yolk to temper and add to pot, being careful not to boil.
12. Add the cheese, basil, and parsley.
13. Adjust seasoning.
14. Fill the croustade shells; sprinkle with a little additional grated Parmesan and brown lightly under a broiler or salamander.
15. Serve warm.

white bread, olive oil, heavy cream, chicken breast meat, ham, freshly ground black pepper, egg yolk, topping, fresh basil, parsley

Taken from www.foodnetwork.com/recipes/chicken-croustade-recipe.html (may not work)