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.
Ingredients for Chicken Parmesan Mousseline
- 2 Whole boneless chicken breasts cut into large pieces
- 2 eggs
- 2-4 cloves of garlic chopped
- 1 Tbs Oregano
- 2 tsp salt & pepper
- ½-1 cup heavy cream
- 6-8 thin slices of mozzarella cheese
- 2-3 Tbs butter
- ½-1 cup flavored bread crumbs
- ¼-½ cup spaghetti sauce
Directions for Chicken ParmesanMousseline
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.
Here are a few items to help make this recipe:
Wilton Recipe Right 4 Cavity Mini Loaf Pan
Fox Run 8-Cup Loaf Pan, Non Stick
Fitz and Floyd 5 Piece Maxwell and Williams Alfresco Pasta Plates Set, White
The nose knows when it’s chicken time! Rather tastey with a hint of spice light breading and lovely cheese to boot! 5 paws and I’ll be sad to say “arrivederci” to the dinner plate!
Ingredients
- 2 Whole boneless chicken breasts cut into large pieces
- 2 eggs
- 2-4 cloves of garlic chopped
- 1 Tbs Oregano
- 2 tsp salt & pepper
- ½-1 cup heavy cream
- 6-8 thin slices of mozzarella cheese
- 2-3 Tbs butter
- ½-1 cup flavored bread crumbs
- ¼-½ cup spaghetti sauce
Instructions
- 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.
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