Recipe courtesy of John Wiley & Sons Inc.

Chicken Croustade

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  • Level: Intermediate
  • Total: 50 min
  • Prep: 30 min
  • Cook: 20 min
  • Yield: 30 pieces
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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


  1. Preheat the oven to 325 degrees F.
  2. 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.
  3. 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.