Ingredients
- 10 chicken breast
- 5/8 cup lemon garlic oil
- 20 cup peppercorn
- 5 cup chicken liver
- 5/8 teaspoon salt
- 2 1/2 teaspoon shallot
- 1 1/4 teaspoon leek
- 5/8 cup butter
- 5 ounce apple brandy
- 5/8 teaspoon rosemary
- 5/8 teaspoon thyme
- 1 1/4 teaspoon sage,
- 1 teaspoon bay leaf
- 1 cup cream
- 1/2 pound chicken
- 1/2 pound Sauce
- 1 cup apple cider
- 1/3 cup butter
- 1/2 teaspoon sage,
- 1/2 teaspoon thyme
- 1/2 teaspoon rosemary
Preparation
Baking Directions:
Lay breasts skin side down, clean the excess skin and shape into teardrops with a boning knife.
From the thick end, pierce the breast directly beneath the skin, straight in to the tip of the breast making a pocket.
Be careful not to poke through the flesh while making pocket.
Pocket should extend the length of the breast.
Sauté shallots and leeks in 3-tablespoons butter until tender.
Add herbs, deglaze pan with Apple Brandy and add 3-ounce cream.
Reduce until thickened, cool.
To prepare forcemeat, place liver and ground chicken in food processor; process until smooth.
Add 5-ounce cream, mix well.
Add leek and shallot mixture, and season to taste with spice mixture.
Using a pastry tube, pipe approximately 2 tablespoons of forcemeat into each chicken breast pocket.
In a sauté pan, reduce apple cider by 1/2 over moderate heat.
Add ground herbs and whip in cold butter to make a basting sauce.
Brown chicken breast in a heavy skillet over medium-high heat until golden brown.
Place in a 400-degree oven and baste with sauce every 10 minutes.
Cook until internal temperature reaches 165 degrees Fahrenheit.
