Raspberry-stuffed Chicken
Golden chicken breasts conceal a pool of raspberry jam tucked inside. The chicken breasts are served with Gruyere cheese sauce, and garnished with camembert and more raspberry jam. Sesame seed-topped puffs surround the chicken. Chef Braune says that apricot jam may be used in place of raspberry if you prefer.
Ingredients
- Pastry
- Egg Yolks - 1
- Cool Water - 1/4 cup
- Puff Pastry - 1 sheet, thawed
- Sesame seeds - 1/4 cup
- Stuffed Chicken Breasts
- Skinless Chicken Breasts - 4 boneless, trimmed of fat
- Raspberry Jam - 1/2 cup
- Salt and freshly ground black pepper
- Virgin olive oil - 2 tablespoons
- Cheese Sauce
- Chicken Stock - 1 cup
- Gruyere Cheese - 6 ounces
- Heavy (Whipping) Cream - 1 cup
- Camembert Cheese - 4, slim wedges
- Raspberry Jam - 1/2 cup
- Parsley - 1 bunch
Instructions
To prepare the pastry: Preheat the oven to 350 F. Line a baking sheet with parchment paper; brush with a little melted butter. Gently whisk together the egg yolk and water to form an egg glaze. Cut 24 fluted ovals and brush with egg wash. Prick with a fork and sprinkle with sesame seeds. Place on the prepared baking sheet and bake 7 to 8 minutes, until golden and crisp. Remove and set aside.
To prepare the chicken: Slice into a chicken breast horizontally at the thick end, moving the knife around inside the breast to create a pocket. Enlarge it slightly with your fingers. Repeat with the other breasts. Put the raspberry jam in a pastry bag and pipe about 2 tablespoons into each pocket. Press closed to seal, and pin with a toothpick. Sprinkle the breasts with salt and pepper.
Preheat the oven to 350 F. Heat the olive oil in an ovenproof skillet, saute pan, or grill pan over medium-high heat. Brown the breasts for 2 to 3 minutes on each side, until golden. Put in the oven and cook 5 – 7 minutes, until the juices run clear.
To prepare the sauce: Combine the chicken stock, cheese, and cream in a medium saucepan and cook over medium heat until the cheese has melted. Set aside; keep warm.
To serve: Reserve 4 parsley sprigs; stem the rest and chop fine. Place a chicken breast in the center of each warmed serving plate. Put a wedge of camembert on each and top with a spoonful of jam. Spoon cheese sauce around the breasts on the plates. Sprinkle chopped parsley over the sauce. Position 6 sesame puffs around each chicken breast. Put a sprig of parsley on top of each spoonful of jam.
