Theme : Christmas
Serves 10



Fattened Chicken Breasts with Almonds

5 boned fattened chicken breasts

200 g blanched almonds

50 g fresh white breadcrumbs

10 g ground pistachios

100 g Elle & Vire French Butter

30 cl Elle & Vire Excellence Cooking Cream

1 drop bitter almond oil



Grapefruit and Lemon Cream

20 cl chicken cooking juices

50 cl Elle & Vire Excellence Cooking Cream

Zest of 1 grapefruit, blanched

Zest of 1 lemon, blanched



Citrus Gelée

40 cl grapefruit and lemon juice

10 g agar agar

20 g crushed pistachios

1 tablespoon glazed lemon zest


RealisationProcedure

Fattened Chicken Breast with Almonds
Mix the blanched almonds with 50 g of the Elle & Vire French Butter and the fresh white bread crumbs.
Incorporate the ground pistachios and almond oil. Season.
Slit open the chicken breasts and fill with the almond paste using a pastry bag.
Tie them closed and place them in a baking pan. Moisten with the Excellence Cooking Cream. Add salt and pepper. Cover with cling film and store in the refrigerator.
Brown them in a pan with the remaining Elle & Vire French Butter and a dash of oil. Keep hot.

Grapefruit-Lemon Cream
Deglaze the pan used to brown the chicken breasts. Moisten with Excellence Cooking Cream. Add the grapefruit and lemon zests. Return the chicken breasts to the pan. Cover and poach at low heat for 25 min. Set aside in the pan.

Citrus Gelée
Dissolve the agar agar in the fruit juice. Add 10 cl of mineral water. Bring to a boil and cook for 3 min.
Pour into a sheet pan to an even thickness of 2 cm.
Store in the refrigerator.