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Title: Smoked Chicken Roulade with Dried Fruits and Bourbon Sauce Categories: American Yield: 4 Servings 20 oz Boneless chicken breasts (5-oz each) -- skinned, fat Removed 4 oz Lean chicken meat -- diced Fine 1 tb Port wine 2 Egg whites 1/4 c Skim milk Salt and pepper -- to Individual taste 1 c Veal stock 1 tb Bourbon 1 c Dried fruit -- see Directions STEP ONE: Prepare the Filling-- Prepare 1 cup finely diced dried fruits (apples, cherries, pineapple, apricots, and raisins). Put diced chicken meat, Port, egg whites, skim milk, salt, and pepper in food processor and create a mousse from these ingredients. Place into a bowl. Add diced mixed fruits. Blend well. STEP TWO: Prepare the Roulades-- Flatten the chicken breasts and place filling in the middle. Roll up tight. Place in smoker until done. STEP THREE: Prepare the Sauce-- While roulades are cooking, combine veal stock and bourbon. Cook for three minutes. STEP FOUR: Presentation-- To serve, cut chicken rolls at an angle into five or six pieces. Spoon sauce over chicken. Recipe By : Elmar Prambs of the Riverside Cafe, Austin, TX From: Gary Watson ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip |