Recipe courtesy of John Wiley & Sons Inc.
Chicken Croustade
- Level: Intermediate
- Yield: 30 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 82
- Total Fat
- 4
- Saturated Fat
- 2
- Carbohydrates
- 7
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 5
- Cholesterol
- 22
- Sodium
- 190
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
Ingredients
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
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.