Smoked Chicken Roulade with Dried Fruits and Bourbon Sauce
- 20 oz Boneless chicken breasts
- (5-oz each) -- skinned, fat
- Removed
- 4 oz Lean chicken meat -- diced
- Fine
- 1 tb Port wine
- 2 Egg whites
- 1/4 c Skim milk
- Salt and pepper -- to
- Individual taste
- 1 c Veal stock
- 1 tb Bourbon
- 1 c Dried fruit -- see
- Directions
STEP ONE: Prepare the Filling-- Prepare 1 cup finely diced dried fruits
(apples, cherries, pineapple, apricots, and raisins). Put diced chicken
meat, Port, egg whites, skim milk, salt, and pepper in food processor and
create a mousse from these ingredients. Place into a bowl. Add diced mixed
fruits. Blend well. STEP TWO: Prepare the Roulades-- Flatten the chicken
breasts and place filling in the middle. Roll up tight. Place in smoker
until done.
STEP THREE: Prepare the Sauce-- While roulades are cooking, combine veal
stock and bourbon. Cook for three minutes. STEP FOUR: Presentation-- To
serve, cut chicken rolls at an angle into five or six pieces. Spoon sauce
over chicken.
Recipe By : Elmar Prambs of the Riverside Cafe, Austin, TX
From: Gary Watson Date: Sun, 22 Jan 1995 09:09:32 -0800
(
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
(apples, cherries, pineapple, apricots, and raisins). Put diced chicken
meat, Port, egg whites, skim milk, salt, and pepper in food processor and
create a mousse from these ingredients. Place into a bowl. Add diced mixed
fruits. Blend well. STEP TWO: Prepare the Roulades-- Flatten the chicken
breasts and place filling in the middle. Roll up tight. Place in smoker
until done.
STEP THREE: Prepare the Sauce-- While roulades are cooking, combine veal
stock and bourbon. Cook for three minutes. STEP FOUR: Presentation-- To
serve, cut chicken rolls at an angle into five or six pieces. Spoon sauce
over chicken.
Recipe By : Elmar Prambs of the Riverside Cafe, Austin, TX
From: Gary Watson
(
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
