Sandwiches with creamy chicken mousse
Delicious poached chicken mousse flavored with walnuts and herbs and with creamy cream cheese processed into a delicious cream topping. Nice combined with crispy raisin bread.
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- Baking tray
- Parchment paper
- round cutter 7 cm diameter
- piping bag with a large nozzle
- Grater
Ingredients
- 500 ml chicken broth
- 1 chicken breast
- 12 slices raisin bread
- 50 grams butter
- 100 grams cream cheese room temperature
- 2 tablespoons mayonnaise
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper mixed
- 50 grams walnuts finely chopped
- 5 sprigs dried thyme fresh
- 1 orange zest
Ingredients you need per step are listed below the step in Italic
Instructions
- Bring the stock to the boil.
- Poach the chicken breast in the broth for 10 minutes and then let it cool to room temperature.
- Preheat the oven to 180 degrees Celsius.
- Line a baking sheet with baking paper.
- Spread butter ont op of a slice of raisin bread.
- Press with a cutter a round shape out of the bread and place it on the baking sheet. Repeat for each slice.
- Bake the bread in the oven for 5 minutes until crispy and let it cool to room temperature.
- Mix the cream cheese, mayonnaise and salt and pepper in a bowl with a spatula.
- Cut the chicken into cubes and put it, together with the walnuts, in the blender. Grind until they are chopped fine.
- Mix the chicken walnut mixture with the cream cheese mixture with a spatula and put in the piping bag.
- Pipe a dash of chicken cream cheese mixture on each slice of bread.
- Garnish with thyme and orange zest
Nutrition
Calories: 202kcal | Carbohydrates: 16g | Protein: 8g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 384mg | Fiber: 2g | Sugar: 3g | Vitamin A: 266IU | Vitamin C: 10mg | Iron: 1mg
Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen
