Chicken Croustade

Total Time:
50 min
30 min
20 min

30 pieces

  • 1 loaf soft white bread, sliced into 30 pieces
  • 1 tablespoon olive oil, plus extra for muffin tins
  • 3/4 cup heavy cream
  • 1/2 pound raw chicken breast meat, cut into small dice
  • 1/4 pound prosciutto ham, cut into small dice
  • Freshly ground black pepper to taste
  • 1 egg yolk
  • 1/4 cup grated Parmesan, plus more as needed for topping
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh flat-leaf parsley
  • Preheat the oven to 325 degrees F.

  • 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.

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