Recipes

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    14. CHICKEN ROLLS WITH POULTRY LIVER MOUSSE

    a4 30 Minutes a5 02 Persons
    a2 INGREDIENTS
    • 2 chicken thigh, filleted
    • 100gr smoked bacon
    • 50g Poultry liver mousse with cognac pate
    • 50gr Emental cheese, cut into long sticks
    • Salt and pepper
    • 10ml Latino olive oil
    a2 METHOD
    1. Pre-heat the oven at 175oC for 15 minutes
    2. Lay the chicken over the flat surface, add half of the pate, season with salt and pepper then roll in the cheese stick.
    3. Cover the roll with bacon, fix the shape with cotton cord.
    4. Repeat with other chicken thigh.
    5. Put the non-stick pan on medium heat, add olive oil, seam all the side of the rolls then move the rolls to baking tray and bake in the oven for 20-25 minutes. Check with a metal stick pierce in the rolls, well-cooked is when the juice is clear of blood.

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