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October 2018

Chicken Breast Recipes

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Treasure Hunt Recipe

Treasure Hunt recipe and other chicken breast recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Treasure Hunt recipe  PDF

480 g Chicken breast, de boned
and skinned (4 120 g) 5 c Chicken stock
60 g Butter
Aluminum foil Seasoning salt and pepper STUFFING 120 g Wild rice
20 g Chopped onions
2/3 c Chicken stock
20 g Grated Parmesan cheese
VEGETABLES 40 g Each of pearled carrot,
potato, zucchini 40 g Diced celery
40 g Young peas or petits pois
10 g Butter
Seasoning salt and pepper SAUCE 1 c Chicken stock
1 1/3 c Fresh cream
Juice from 1 fresh lemon 10 g Butter
1 ts Chopped chervil
Seasoning salt and pepper CREPE BAGS 4 Green leek stems (each
appro . 25 cms long) 4 Very thin crepes
appro imately. 20 cms wide) GARNISHES 20 Soaked and washed dry morel
pieces 10 g Butter
4 Sprigs chervil (or
watercress or parsley) This looks like a nice dishchicken breast stuffed with wild rice, some veggies and crepe strips to fill in for noodles. Establishment: Hotel Riverside Plaza Tai Chang Kiu Road, Shatin, New Territories. Western Cuisine Practical Class Gold Award Hot entree Chef: Chan Chi hung Philip (Hotel Riverside Plaza) To prepare: 1. Precook wild rice as a pilaf with chopped onions, chicken stock, and appropriate amount of water. When cool, add grated Parmesan cheese and let mi ture cool. 2. Cut chicken breast portions butterfly style (i.e. slice in half
and spread open. Flatten and slightly stretch them (by gently pounding them between two sheets of wa paper or inside a clean plastic bag. Season with salt and pepper. 3. Lay a cone shaped portion of rice stuffing on one side of each
flattened breast. Roll chicken breast up in a cone shape. Wrap each cone firmly in aluminum foil (to maintain shape during cooking: the professional recipe calls for plastic foil wrapping, but aluminum foil is recommended for home cooking). 4. Blanch green leek stems, then refresh in cold water.
5. Make 4 very thin crepes about 20 cms wide (ingredients not
included above). To cook: 1. Blanch pearled vegetables, celery and peas, then saute in appro imately 10 g butter, adding salt and pepper according to taste. Keep a quarter aside. 2. To make sauce, reduce chicken stock and add fresh cream. Cook
briefly, then strain. Add fresh lemon juice and finish with butter as required. Adjust seasoning and add chopped chervil according to taste. 3. Saute morels in appro imately 10 g butter.
4. Heat some chicken stock (5 cups should be sufficient to completely
cover the four wrapped chicken portions). Simmer breasts in hot stock for appro imately 7 minutes. Remove from pan, discard aluminum foil wrappings, and saute in appro imately 60 g butter until lightly browned. Then slice each into si portions, cut at an angle (30 to 40 degrees). To present: Treasure Hunt takes the form of a chicken breast boat , with morel oars being rowed towards crepe treasure bag of vegetable precious stones some of which have spilled on the shore. 1. Portion out 3/4 of vegetable pearls, celery and peas onto crepes
lifting crepe edges upwards to form bag shapes. Tie tops of bags with blanched green leek stems (with decorative knotted bows if stems are long enough). 2. Pour sauce onto plates. Arrange chicken slices in a line on
sauce, lay thick ends of morels between them. Place a crepe bag on each plate, with reserved vegetable pearls laid beside bag. Garnish with chervil sprigs (or watercress or parsley). From Champion Recipes of the 1986 Hong Kong Food Festival . Hong Kong Tourist Association, 1986. Posted by Stephen Ceideberg October 29 1992.

Treasure Hunt recipe and other chicken breast recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
437 people have voted
Last Reviewed on 2018-10-23

Tuesday, Oct 23 2018 Download & Print Treasure Hunt recipe  PDF   Chicken Breast recipes RSS   Thumsb up

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