Stuffed Breast of Chicken Molière

Preparation info
  • 6

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 6 small whole chicken breasts
  • ¼ pound sausage meat
  • 12 ounces

Method

  1. When buying the chicken breasts, have the butcher split them into halves and remove all bones except the main wing bone. Or this may be done with a sharp paring knife in the home.

  2. Combine the sausage meat with the foie gras. Spoon equal portions of the mixture onto the underside of six of the halved chicken breasts. Arrange a few truffle slices