Chicken Quenelles

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  • Level: Intermediate
  • Total: 55 min
  • Prep: 50 min
  • Cook: 5 min
  • Yield: 10 servings
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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


  1. 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.
  2. Bring a pot of water to the boil.
  3. Fill pastry bag with chicken mixture. Pipe chicken mixture into simmering water at 1 inch intervals and cook for 4 to 6 minutes.
  4. These dumplings can be served with your favorite pasta dish.