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Prep Time: 50 Minutes Cook Time: 5 Minutes |
Ready In: 55 Minutes Servings: 10 |
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Ingredients:
2 whole, boneless chicken breasts |
1 teaspoon salt and freshly ground pepper |
1 tablespoon grated parmesan cheese |
grated nutmeg to taste |
1 egg |
1 cup heavy cream |
this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. |
Directions:
1. Cut the chicken meat into one-inch cubes and chill for about 30 minutes in the fridge. Put the chicken, salt and pepper, Parmesan cheese, nutmeg and egg into a food processor. Blend thoroughly. Add the cream in small intervals through the funnel until well incorporated.
2. Bring a pot of water to the boil.
3. Fill pastry bag with chicken mixture. Pipe chicken mixture into simmering water at 1 inch intervals and cook for 4 to 6 minutes.
4. These dumplings can be served with your favorite pasta dish.
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