Tag Archives: mousseline

Chicken Parmesan Mousseline

Chicken Parmesan Mousseline
Chicken Parmesan Mousseline

 

 

 

 

 

Chicken Parmesan Mousseline

The other week my wife had to have oral surgery and it turned out to be slightly more complicated than anticipated.  I had already defrosted chicken breasts for chicken Parmesan, but now I needed to come up with a soft diet for a week or two.

This is a twist to a favorite meal of mine and actually came out not too bad.  The only special tool needed was an individual cavity loaf pan, but if you don’t have a compartmental loaf tray, a regular loaf pan will work just as well, just make sure the chicken is cooked through to at least 165º.

This recipe will easily serve 4.

Ingredients for Chicken Parmesan Mousseline

  1.  2 Whole boneless chicken breasts cut into large pieces
  2. 2 eggs
  3. 2-4 cloves of garlic chopped
  4. 1 Tbs Oregano
  5. 2 tsp salt & pepper
  6. ½-1 cup heavy cream
  7. 6-8 thin slices of mozzarella cheese
  8. 2-3 Tbs butter
  9. ½-1 cup flavored bread crumbs
  10. ¼-½ cup spaghetti sauce

Directions for Chicken ParmesanMousseline

Preheat oven to 375º.

Butter generously the inside cavities of the loaf pan and dust each with the breadcrumbs.

In a food processor place the chicken eggs garlic oregano salt and pepper and pulse until a smooth mixture is formed.

With the machine running add the cream until you have a soft pasty but not runny mixture, should have the consistency of a cake batter.

Fill the loaf cavities 1/3 full with the chicken mixture, place layer of cheese next, then another 1/3 chicken with another layer of cheese, then the final 1/3 chicken with a little sauce on top and a layer of cheese.

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Bake for 45 minutes to 1 hour until you have an internal temperature of 165º.

Carefully remove from the pan and serve either whole or sliced.

For an appetizer slice and sauté the slices to get a golden crust on each and serve over sauce.

 

Here are a few items to help make this recipe:
Wilton Recipe Right 4 Cavity Mini Loaf Pan
Fox Run 8-Cup Loaf Pan, Non Stick
Fitz and Floyd 5 Piece Maxwell and Williams Alfresco Pasta Plates Set, White

 

 

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

The nose knows when it’s chicken time!  Rather tastey with a hint of spice light breading and lovely cheese to boot!  5 paws and I’ll be sad to say “arrivederci” to the dinner plate!

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Chicken Parmesan Mousseline

Chicken Parmesan Mousseline

Ingredients

  1. 2 Whole boneless chicken breasts cut into large pieces
  2. 2 eggs
  3. 2-4 cloves of garlic chopped
  4. 1 Tbs Oregano
  5. 2 tsp salt & pepper
  6. ½-1 cup heavy cream
  7. 6-8 thin slices of mozzarella cheese
  8. 2-3 Tbs butter
  9. ½-1 cup flavored bread crumbs
  10. ¼-½ cup spaghetti sauce

Instructions

  1. Preheat oven to 375º.
  2. Butter generously the inside cavities of the loaf pan and dust each with the breadcrumbs.
  3. In a food processor place the chicken eggs garlic oregano salt and pepper and pulse until a smooth mixture is formed.
  4. With the machine running add the cream until you have a soft pasty but not runny mixture, should have the consistency of a cake batter.
  5. Fill the loaf cavities 1/3 full with the chicken mixture, place layer of cheese next, then another 1/3 chicken with another layer of cheese, then the final 1/3 chicken with a little sauce on top and a layer of cheese.
  6. Bake for 45 minutes to 1 hour until you have an internal temperature of 165º.
  7. Carefully remove from the pan and serve either whole or sliced.
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Salmon Mousseline with Lemon Dill Sauce

Salmon Mousseline with Lemon Dill Sauce & glazed Carrots
Salmon Mousseline with Lemon Dill Sauce & Glazed Carrots

 

 

 

 

 

Salmon Mousseline & Lemon Dill Sauce

The last time my son came down to visit we had a very nice salmon steak dinner.  The tail ends and other bits of the fillets that I didn’t use I froze for another time.  Last night was the “time” and I went with a Salmon Mousseline.

Ingredients for Salmon Moussline

  1. 10 -12 oz skinned salmon
  2. 1 cup Heavy Cream
  3. 2 eggs
  4. 1 shallot diced
  5. 1 clove garlic diced
  6. ½ tsp dill weed
  7. 2 dashes Tabasco sauce
  8. appox ½ tsp salt & pepper

Depending on what you are going to use the Mousseline for, will determine which ramekin or terrine size you will use.  For this recipe, as a main course, I used 2 5 inch X 2½” deep approximately 2 cup ramekins.  They need to be well buttered with parchment on the bottoms.

Directions for Salmon Mousseline

Preheat oven to 375°

Take the salmon and in a food processor with a steel blade chop for a few seconds.  Add the dill, Tabasco, egg, shallot,  garlic, and salt and pepper and chopped again for a few seconds.  With processor running add the cream until all is combined and forms a paste.  Put into a  bowl and put into the refrigerator for about ½ an hour.

Take the well buttered and parchment lined ramekins and divide the mousseline between them.  Place into a baking pan, place pan onto a center rack in the oven and then pour boiling water to come up 1/3 of the sides of the ramekins. Depending on the size, bake anywhere from 20 – 60 minutes ( appetizers size will take about 20 minutes and larger terrines and ramekins can take up to an hour).   To check place a toothpick into center and if  liquid comes out, continue to cook..  You can take out of the water bath and bake on rack for the last 5 – 10 minutes.

Ingredients for Lemon Dill Sauce

  1. 1½ cups of milk
  2. 4 tbs butter
  3. 4 tbs all purpose flour
  4. 1 shallot finely chopped
  5. 3 tbs fresh lemon juice
  6. zest of ½ a lemon
  7. 1 tsp dill weed
  8. salt & pepper

In a sauce pan, place the butter over medium heat and add the shallots and cook until the shallots are softened.  Once the shallots are softened add in the flour and cook until all the flour is combined, continue to cook for a few minutes to cook out the raw flour taste..  Add in the milk and bring heat up to high, while continuing to stir to keep from burning.  As the sauce begins to thicken add the zest , the juice , salt & pepper and the dill.  continue to cook and stir until sauce thickens . Remove from heat and place in a gravy boat, and serve.

Salmon Mousseline with Lemon Dill sauce & glazed Carrots
Salmon Mousseline with Lemon Dill sauce & glazed Carrots

 

 

 

 

 

 

 

 

Here are a few items to help make this recipe:
Norpro 6 Piece Porcelain Ramekin Set
Norpro 260 Porcelain Ramekins, Set of 4
Le Creuset Heritage Stoneware 3/4-Quart Pate Terrine with Press, White
Le Creuset Heritage Stoneware 1 1/2qt Loaf Pan, Cherry

 

 

 

 

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copyright © rantsravesandrecipes 2013 all rights reserved