Treasure Hunt
480 g Chicken breast, de-boned -and skinned (4 x 120 g) 5 c Chicken stock 60 g Butter Aluminum foil Seasoning - salt and pepper ----------------------------------STUFFING----------...
Ingredients
- 480g chicken breast, de-boned
- 60g butter
- 20g chopped onions
- 2/3cup chicken stock
- 20g grated parmesan cheese
- 40g young peas or petits pois
- 11/3 c fresh cream
- 1tsp chopped chervil
Directions
- 1
480 g Chicken breast, de-boned -and skinned (4 x 120 g) 5 c Chicken stock 60 g Butter Aluminum foil Seasoning - salt and pepper
- 2
25 cms long) 4 Very thin crepes -approximately
- 3
20 cms wide) ---------------------------------GARNISHES--------------------------------- 20 Soaked and washed dry morel -pieces 10 g Butter
- 4
Establishment: Hotel Riverside Plaza Tai Chang Kiu Road, Shatin, New Territories
- 5
Western Cuisine Practical Class Gold Award - Hot entree Chef: Chan Chi-hung Philip (Hotel Riverside Plaza) To prepare: 1
- 6
Precook wild rice as a pilaf with chopped onions, chicken stock, and appropriate amount of water
- 7
When cool, add grated Parmesan cheese and let mixture cool
- 8
Cut chicken breast portions butterfly style (i.e