Chicken Croustade Recipe - Cooking Index
Chicken Croustade Recipe - Cooking Index
| 1 | Loaf soft white bread - sliced 30 pieces | |
| 1 tablespoon | 15ml | Olive oil - plus |
| Extra for muffin tins | ||
| 3/4 cup | 177ml | Heavy cream |
| 1/2 lb | 227g / 8oz | Raw chicken breast meat - cut small dice |
| 1/4 lb | 113g / 4oz | Prosciutto ham - cut small dice |
| Freshly-ground black pepper - to taste | ||
| 1 | Egg yolk | |
| 1/4 cup | 59ml | Grated Parmesan - plus |
| More as needed for topping | ||
| 1 tablespoon | 15ml | Chopped fresh basil |
| 1 tablespoon | 15ml | Chopped fresh flat-leaf parsley |
Preheat the oven to 325 degrees.
With a rolling pin, roll out each bread slice until thin. Cut out bread with plain round cutter 1 1/2 inches in diameter and flatten again with a rolling pin.
Oil small muffin tins and place the bread rounds inside. Bake until golden. Store the croustade shells covered in a dry area.
Reduce the cream by half and reserve until needed.
Saute the chicken in 1 tablespoon oil until half cooked. Add the prosciutto and continue to cook until is thoroughly heated and chicken is thoroughly cooked. Add the cream and black pepper, to taste; bring to a simmer. Add a little hot cream to the egg yolk to temper and add to pot, being careful not to boil. Add the cheese, basil, and parsley. Adjust seasoning.
Fill the croustade shells; sprinkle with a little additional grated Parmesan and brown lightly under a broiler or salamander. Serve warm.
This recipe yields 30 pieces.
Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1C34) - from the TV FOOD NETWORK
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