- Serves: 8
- Cook Time: 30 minutes
- Prep Time: 30 minutes
- Effort: medium
- 8 chicken breasts
- 6 leeks
- 3-4 tbsp dry white wine
- black pepper
- 2 eggs, separated
- 1 litres chicken stock
1. Lay a chicken breast between 2 pieces of cling film and smack it gently with a meat mallet or rolling pin until the chicken is about 4mm thick.
2. Cut a 20cm section of leek and slice lengthways through to the centre to open out the leek and produce sheets.
3. Bring a pan of salted water to the boil and plunge 8 sheets of green leek into the water for 1 minute, then refresh in iced water.
4. Chop the remaining leeks. Melt the butter in a frying pan over a low heat and add the leeks and wine. Cook slowly for 10-15 minutes, until the leeks are very soft. Season with salt and freshly ground black pepper. Leave to cool and then stir the egg yolks.
5. Whisk the egg whites until firm and fold in the leek mixture.
6. Take a piece of film measuring 30x30cm and lay a strip of leek in the centre then place one flattened chicken breast across the leek.
7. Spoon one tablespoon of the leek mousse onto the chicken and then carefully roll the chicken up into a parcel, using the cling film to help. You should end up with a sausage shape wrapped in cling film. Twist the ends to seal. Repeat with the remaining chicken breasts.
8. Bring the chicken stock to the boil in a large saucepan and poach the chicken parcels for 10-15 minutes, until cooked through.
9. Cut open the parcels with scissors and upend to drain any juice out. Remove the cling film and slice each parcel into 3 or 4 pieces. Serve with red wine and onion gravy.
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