Poultry
Chicken Parmesan Mousseline
The other week my wife had to have oral surgery and it turned out to be slightly more complicated than anticipated. I had already defrosted chicken breasts for chicken Parmesan, but now I needed to come up with a soft diet for a week or two.
This is a twist to a favorite meal of mine and actually came out not too bad. The only special tool needed was an individual cavity loaf pan, but if you don't have a compartmental loaf tray, a regular loaf pan will work just as well, just make sure the chicken is cooked through to at least 165º.
This recipe will easily serve 4
Directions
- Preheat oven to 375º.
- Butter generously the inside cavities of the loaf pan and dust each with the breadcrumbs.
- In a food processor place the chicken eggs garlic oregano salt and pepper and pulse until a smooth mixture is formed.
- With the machine running add the cream until you have a soft pasty but not runny mixture, should have the consistency of a cake batter.
- Fill the loaf cavities 1/3 full with the chicken mixture, place layer of cheese next, then another 1/3 chicken with another layer of cheese, then the final 1/3 chicken with a little sauce on top and a layer of cheese.
- Bake for 45 minutes to 1 hour until you have an internal temperature of 165º.
- Carefully remove from the pan and serve either whole or sliced.
- For an appetizer slice and sauté the slices to get a golden crust on each and serve over sauce.