Chicken Croustade
Serves: 3
Kendrick Gleason
1 January 1970
Based on User reviews:
53
Spice
52
Sweetness
47
Sourness
35
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 325 degrees F
2
With a rolling pin, roll out each bread slice until thin
3
Cut out bread with plain round cutter 1 1/2 inches in diameter and flatten again with a rolling pin
4
Oil small muffin tins and place the bread rounds inside
5
Bake until golden
6
Store the croustade shells covered in a dry area
7
Reduce the cream by half and reserve until needed
8
Saute the chicken in 1 tablespoon oil until half cooked
9
Add the prosciutto and continue to cook until is thoroughly heated and chicken is thoroughly cooked
10
Add the cream and black pepper, to taste; bring to a simmer
11
Add a little hot cream to the egg yolk to temper and add to pot, being careful not to boil
12
Add the cheese, basil, and parsley
13
Adjust seasoning
14
Fill the croustade shells; sprinkle with a little additional grated Parmesan and brown lightly under a broiler or salamander
15
Serve warm