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Chicken Breast Stuffed with Salmon Mousse (Suprême de Volaille à la Wolseley)

Author
JWU College of Culinary Arts

Yield
10 servings

Serving Size
6 ounces (170 grams)

Recipe ID
C00180

Ingredients
US standard
Metric
Stuffing:
Salmon
8 ounces
285 grams
Flour panada
2 ounces
85 grams
Egg yolks
1 ounce
30 milliliters
Heavy cream
1 ounce
30 milliliters
Ginger, ground
¼ teaspoon
¼ teaspoon
Salt
1 teaspoon
1 teaspoon
White pepper, ground
¼ teaspoon
¼ teaspoon
Chicken breasts, halved, boneless
10 each
10 each
Flour, seasoned
6 ounces
170 grams
Sauce suprême, heated, held at 135°F (57°C)
1 ½ quarts
1.4 liters
Butter, clarified
4 ounces
118 milliliters
Oysters, shucked
10 each
10 each
Flour, seasoned
As needed
As needed
Eggs, whipped
2 each
2 each
Bread crumbs
6 ounces
170 grams
Preparation
  1. Gather all the ingredients and equipment.
  2. Make a mousse with the salmon and panada in a food processor. Gradually add the egg yolks, heavy cream, ginger, salt and pepper.
  3. Remove the skin from the chicken breasts and trim neatly. Butterfly the breast on its thick side.
  4. Place a tablespoon of salmon mousse in each breast, and fold back to its original shape.
  5. Season the chicken with salt and pepper. Dredge in flour and sauté gently in clarified butter. Remove to roasting rack and roast in a 375°F (190°C) oven for 15 to 20 minutes, or until internal temp is 165°F. Keep warm.
  6. Prepare the sauce supreme.
  7. Set up the breading station (flour, eggs, bread crumbs) for the oysters. Pass the oysters through the breading station, sauté in clarified butter and reserve warm for service above 135°F (57°C).
  8. Place on a dinner plate and nappé with sauce supreme.
  9. Top with shallow-fried breaded oyster.