Cold Chicken Roulades With Fruit Chutney

Recipe Ingredients

1/2 lb	227g / 8oz	Ground chicken
2 tablespoons	30ml	Chopped shallots
1 tablespoon	15ml	Chopped garlic
1/4 cup	59ml	Heavy cream
2 tablespoons	30ml	Cognac
1 tablespoon	15ml	Finely-chopped fresh parsley
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Boneless skinless chicken breast - - (6 to 8 oz ea)
4 cups	948ml	Water
12		Croutons, 2" round by 1/8" thick - toasted
1/2 cup	118ml	Assorted fruit chutney
1 tablespoon	15ml	Finely-chopped fresh parsley leaves

Recipe Instructions

In a food processor, fitted with a metal blade, combine the ground chicken, shallots, garlic, cream, Cognac, and parsley. Process until smooth. Season with salt and pepper. To check the seasoning; bring a pot of water to a boil. Roll 1 teaspoon of the filling into a ball. Add to the boiling water and cook for about 2 minutes. Remove from the water and drain. Taste the chicken and reseason if necessary. Place each piece of chicken between two pieces of plastic wrap. Using a meat mallet, pound out the chicken thinly, about 1/4-inch thick. Remove from the plastic wrap and season both sides with salt and pepper. Divide the filling in half and spread evenly over the chicken. Roll the chicken up tightly. Wrap the roll tightly in plastic wrap, tying the ends with twine.

Place the chicken in the boiling water and poach for 20 minutes. Remove from the water and cool completely. Place in the refrigerator until chilled.

Slice the chicken into 1/4-inch slices and place on each crouton. Place 1 teaspoon of the chutney on top of each crouton. Garnish with parsley.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B65 broadcast 10-11-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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