Recipe courtesy of John Wiley & Sons Inc.
Save Recipe Print
Total:
50 min
Prep:
30 min
Cook:
20 min
Yield:
30 pieces
Level:
Intermediate

Ingredients

Directions

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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Chicken Francese

Recipe courtesy of Tyler Florence

Cajun Chicken Alfredo

Recipe courtesy of Guy Fieri

Chicken and Dumplings

Recipe courtesy of Tyler Florence

Chicken Spiedie

Recipe courtesy of Brooks' House of BBQ

Barbecued Chicken

Recipe courtesy of Ina Garten

Butterflied Chicken

Recipe courtesy of Ina Garten

Chicken Spiedie

Recipe courtesy of Brooks' House of BBQ

Chicken Gloria

Recipe courtesy of Graham Kerr

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories