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La Belle Cuisine - More Poultry Recipes

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Chicken Gallantine with
Roasted Bell Pepper Vinaigrette



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Chef Keegan Gerhard

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La Belle Cuisine


Chicken Gallantine with
Roasted Bell Pepper Vinaigrette

This recipe came to me by way of my son, Chef Keegan, which
to me, of course, makes it his recipe. In truth, chances are that
he did not create this recipe since he is a pastry chef. As I have
no clue from whence the recipe came, I'll just have to give him
credit. If you recognize it as yours, by all means stand up and be
In any case, I do hope you will have an occasion to try this. Yes, it
is a long recipe, and perhaps at first glance it appears complicated.
It is just right for a festive gathering, and I believe you will find it
much less trouble than you imagine. A great deal of the work can
be accomplished ahead of time, which makes it a real winner in
my holiday repertoire.

Serves 4 to 6

Roasted Vegetable Compote Filling:
2 tablespoons olive oil
1/2 medium carrot, diced
1/2 celery rib, diced
1/4 cup diced red onion
1/4 cup diced red bell pepper
1 shallot, diced
4 garlic cloves, minced

Chicken Mousse Filling:
2 chicken breasts, boneless, skinless
1 strip bacon
2 tablespoons white wine
2 tablespoons lemon juice
1 cup whipping cream
1 egg, slightly beaten
Vegetable Compote
12 basil leaves, julienned

Roasted Bell Pepper Vinaigrette:
2 red bell peppers, roasted,
seeded, skinned
1/4 cup Champagne vinegar
1 egg yolk *
1 clove garlic, minced
1 teaspoon Dijon mustard
1/2 cup olive oil
Reserved vegetable compote juice

4 boneless chicken breasts, skin on

For Roasted Vegetable Compote:  In sauté pan place olive oil, vegetables and garlic. Sauté until limp. Place sautéed vegetables in preheated 400° F. oven for 5-8 minutes. Cool to room temperature. Strain vegetables and set aside, reserving juice for vinaigrette.
For Chicken Mousse:
  In bowl of food processor blend chicken, bacon,
wine and lemon juice. Add cream and egg and continue to blend until
smooth. Place ingredients in bowl. Fold in vegetable compote and basil.
Add salt and pepper to taste.
For Vinaigrette:
  In blender purée peppers, vinegar, egg yolk, garlic and mustard. Slowly add olive oil and compote juice.
For Gallantine:
Place chicken breasts skin side down on a piece of waxed paper. Pound flat. Spread vegetable compote/chicken mousse filling over chicken breasts. Roll the breasts, stretching skin over most of the outside. Tightly wrap each breast roll in plastic wrap, twisting the ends like candy wrappers. Wrap each roll in foil and bake in a preheated 400-degree F.
oven 30 minutes.
Remove chicken from wrappers and slice each roll into five slices. Overlap slices on plate and garnish with red bell pepper vinaigrette Serve immediately.

* If egg safety is a problem in your area, you may choose to omit the egg yolk.


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