Roasted Chicken Breasts Stuffed
with a Shrimp Mousse

By Chef Roland Passot,
La Folie Restaurant, San Francisco, CA

Made with:
Newfoundland Coldwater Shrimp, Canada

4 Chicken Breasts (butterflied 4 oz. chicken breast)
Small Eggs (diced)
1 cup Cream
4 oz. Shrimp (peeled and cooked salt and pepper to season)

Puree the diced chicken in a food processor. Make sune the bowl and blade are cold. For a smoother texture, force the mixture through a strainer to remove any large pieces of meat, however, this step is not essential. Add the egg and continue to blend. Season with salt and pepper and slowly pour in the cream. The mixture should form a smooth mousse-like paste.

Do not over blend or else the cream will become granular. Stir in the shrimp by hand and chill until ready to use. If you are stuffing the chicken bneast with this mixture, it is advisable to use caul fat to wrap the loin. This will help hold in the mousse. In addition you must roast the meat in an oven at 350 degnees. The mousse may break if roasted at a high temperatune. Caul fat can be found at your local butcher shop. First pipe the mousse into the center of the butterflied breast and place one ounce of the shrimp in the center. Roll the breast and either tie with butcher's twine or wrap with caul fat. Sear the meat in a pan over high heat and finish by roasting in an 360 degree oven for 8 minutes. Serve with a crawfish bisque as a sauce.

Optional: Add Sauteed leeks and chanterelles to the mousse before roasting.

Other Great Chef Recipes:
Blanquette of Sweetbread and Lobster

Duo of Lobster & Albacore, Citrus Lobster Salad
with shaved fresh Hearts of Palm and Micro Green, with an
Albacore Tartare on a Celery Root and Apple Salad

Roasted Chicken Breasts Stuffed with a Shrimp Mousse

Roasted Quail Salad Stuffed with Foie Gras

Roti of Quail and Squab

Shrimp Bisque

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