- 2 whole, boneless chicken breasts
- 1 teaspoon salt and freshly ground pepper
- 1 tablespoon grated Parmesan cheese
- Grated nutmeg to taste
- 1 egg
- 1 cup heavy cream
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Cut the chicken meat into one-inch cubes and chill for about 30 minutes in the fridge. Put the chicken, salt and pepper, Parmesan cheese, nutmeg and egg into a food processor. Blend thoroughly. Add the cream in small intervals through the funnel until well incorporated.
Bring a pot of water to the boil.
Fill pastry bag with chicken mixture. Pipe chicken mixture into simmering water at 1 inch intervals and cook for 4 to 6 minutes.
These dumplings can be served with your favorite pasta dish.
Recipe courtesy Stuart O'Keeffe, 2010