- 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
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.
- 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.