Category: Chicken

Petti di Pollo alla Bolognese

Ingredients
2 whole chicken breasts, split, skinned & boned
3 Tbsp. finely minced parsley
salt and ground black pepper
1/2 lb. Bel Paese cheese, cut into thin slices
flour for dusting
1 Tbsp. butter, softened
1/4 c. freshly grated Parmesan
3 Tbsp. butter
6 Tbsp. chicken stock
2 Tbsp. olive oil
1 Tbsp. butter, firm, cut into little bits
8 very thin slices prosciutto

Directions
1. With a very sharp knife, slice each breast in half horizontally. Place each piece between sheets of waxed paper and lightly pound with the flat side of a wooden mallet until the chicken is about 1/4” thick. Salt and pepper breasts and coat with flour, shaking to remove excess.

2. Butter an ovenproof serving dish with 1Tbsp. butter. Be sure dish will hold all the chicken in one layer. Set aside.

3. Heat 3 Tbsp. butter and 2 Tbsp. oil together in large, heavy skillet over fairly high heat. Add chicken and saute 2 minutes on each side, without over browning. Place in a serving dish.

4. Completely mask each piece of chicken with a single layer of prosciutto. Lightly sprinkle with parsley and mask completely with the Bel Paese. Be sure the cheese comes down over the edges of the chicken so it will become sealed.

5. Sprinkle Parmesan evenly over chicken. Gently pour in chicken stock around the chicken, dot with bits of butter and place in upper third of a 350 degree oven for about 10 minutes, or until cheese is melted and lightly browned. Run under broiler for a minute or less to brown slightly if necessary. Garnish with parsley.

Serves 2 to 4

NOTE: To do ahead, stop after sprinkling with Parmesan and refrigerate. Add stock and butter and heat before serving

Senegalese Soup

Senegalese Soup

Senegalese Soup

Ingredients
3 tart apples
2 Tbsp. butter
1 large onion, chopped
1 clove garlic
3 Tbsp. Curry powder
2 Tbsp. Flour
8 cups chicken broth
½ cup heavy cream
1 poached chicken breast (cutlet), chopped

Directions
1. Peel, core and chop the apples.

2. Melt butter and cook the apples, onion and garlic until soft, about 10 to 12 minutes.

3. Add flour and curry powder and cook 2 minutes, stirring.

4. Stir in chicken broth and simmer covered for 1 hour and 20 minutes.

5. Stir in heavy cream.

6. Cool and puree. Strain and chill for 2 to 3 hours (or more).

Garnish with a few pieces of chopped chicken breast and serve.

Serves 12 or lots more, depending on the size of your bowls or cups.

Chicken Liver Pate

Ingredients
1/2 minced onion
2 teaspoons shallots
¼ cup chopped apple
3 teaspoons butter
1 lb. chicken livers
3 teaspoons butter
¼ cup Calvados
2 teaspoons cream
10 teaspoons creamed butter
1 teaspoon lemon juice
1 teaspoon salt
¼ teaspoon pepper
parsley
2 sieved egg yolks

Directions
1. Saute together the minced onion, shallots, and the chopped apple in the 3 teaspoons of butter.

2. Puree the cooked mix in blender.

3. Cook the chicken livers in 3 teaspoons butter.

4. Heat the Calvados, pour over livers, and flambe (if desired, however lighting the alcohol on fire is not absolutely necessary).

5. Add the livers to the blender with 2 teaspoons cream and blend until smooth.

6. Allow the mixture to cool and add 10 teaspoons creamed butter, lemon juice, salt, and pepper.

7. Garnish with parsley and 2 sieved egg yolks