Impress you dinner guest with this stylish fine dining recipe, from the comforts of your own kitchen.
|1 3/4 cups||(425 mL) Skim milk|
|1||Vanilla bean, split down the center|
|2 tsp||(10 mL) Butter|
|1/2 cup||(125 mL) Sugar|
|1/3 cup||(80 mL) Cornstarch|
|1/4 cup||(60 mL) Orange juice|
|2 tsp||(10 mL) Orange zest|
|1 cup||(250 mL) Whipping cream (35%), whipped|
|4 oz||(125 g) Pate|
|1/4 cup||(60 mL) Butter|
|1||(8 oz/227 g) Package mushrooms|
|2||Cloves of garlic, minced|
|2||Sprigs of thyme|
|1/4 cup||(60 mL) White wine, divided|
|4||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts|
HEAT milk and vanilla bean in a medium sauce pan over medium heat. Add butter and stir until melted, do not let mixture boil. Discard vanilla bean.
BEAT eggs, egg whites, sugar and cornstarch with an electric mixture until light and fluffy, about 3 minutes. Mix in orange juice and zest. Beat in 1 cup (250 mL) of warm milk. Slowly whisk the egg mixture back into remaining milk. Bring to a boil, whisking constantly, and cook about 2 minutes, until thick. Pour mousse into a bowl and refrigerate for 2 hours. Fold in whipped cream.
PREHEAT oven to 350°F (180°C).
PULSE mushrooms in a food processor until finely chopped, add pate and pulse twice.
HEAT 2 tbsp (30 mL) butter in a large skillet over medium heat. Add shallot, garlic and thyme sprigs, cook for 3 minutes. Add mushroom pate mixture to skillet and cook until mushrooms are soft. Add 2 tbsp (30 mL) of wine and cook until liquid had evaporated. Remove from heat and allow to cool, discard thyme sprigs.
MAKE a deep horizontal pocket in the center of each chicken breast. Season with salt and pepper. Stuff each breast with mushroom pate mixture.
HEAT remaining butter in a large oven proof skillet over medium-high heat. Cook chicken on both sides until golden brown and add remaining wine. Cover and transfer to preheated oven and cook for 20-25 minutes or until internal temperature of chicken reaches 165°F (74°C).
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