Smoked chicken roulade with dried fruits and bourbon sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 20 | ounces | Boneless chicken breasts |
| (5-oz each) -- skinned, fat | ||
| Removed | ||
| 4 | ounces | Lean chicken meat -- diced |
| Fine | ||
| 1 | tablespoon | Port wine |
| 2 | Egg whites | |
| ¼ | cup | Skim milk |
| Salt and pepper -- to | ||
| Individual taste | ||
| 1 | cup | Veal stock |
| 1 | tablespoon | Bourbon |
| 1 | cup | Dried fruit -- see |
| Directions | ||
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 <watson@...> Date: Sun, 22 Jan 1995 09:09:32 -0800 (