CHICKEN & ORANGE SHELLS
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Put the chicken, orange rind and juice, the egg yolk, cream and cayenne into a food processor with salt and pepper to taste and process for 1 minute or until smooth.
- Whisk the egg white in a grease-free bowl until firm peaks form, then fold it into the chicken mixture.
- Spoon a little of the filling into each pasta shell.
- Arrange the shells over the base of a steamer and steam for 15 minutes or until the chicken filling has set.
- Divide the salad leaves between four serving plates and place the shells on top.
- Drizzle with the olive oil and garnish with the fennel sprigs and basil leaves.
INGREDIENTS
- 500 grams cooked boneless, skinless, chicken breasts, roughly chopped
- Grated rind of 2 orange
- 4 tablespoons orange juice
- 2 egg, separated
- 5 tablespoons double cream
- 1 teaspoon cayenne pepper
- 20 large dried pasta shells, cooked
- 2 bag of mixed salad leaves
- 5 tablespoons Cooking oil
- Salt and pepper
To Garnish
- Fennel sprigs
- Basil leaves
7 comments for “Chicken & Orange Shells”
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