Chicken Timbales
Chicken Timbales offer a delicate and elegant way to enjoy chicken, with a creamy, savory flavor profile. This classic recipe features finely ground chicken breast, enriched with egg whites and cream, then gently cooked in a water bath for a tender, almost custard-like texture. Served with a rich Bechamel sauce, it's a satisfying and comforting dish.
Ingredients
- Chicken breast (Quantity estimated (not specified in original recipe). Use approximately 1 pound of boneless, skinless chicken breast.)
- 2 small Egg whites
- 1 cup Heavy cream
- 1/2 teaspoonful Salt
- 1/4 teaspoonful White pepper
- Butter (Quantity estimated (not specified in original recipe). Use as needed for greasing the molds.)
- Bechamel Sauce (Recipe not included in original text. Prepare separately.)
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Instructions
- 1Pass the chicken breast through a meat grinder five or six times, or finely chop the chicken. This will create a smooth, even texture for the timbales.
- 2Beat in the egg whites, one at a time, into the ground chicken. Then, gradually beat in the heavy cream. Season with salt and white pepper.
- 3Butter individual ramekins or timbale molds. Fill the molds with the chicken mixture. Place the molds in a baking dish (blazer) and add hot water to the dish, reaching about two-thirds of the way up the sides of the molds. Cover the dish and cook in a preheated oven at 350°F (175°C) for about 20 minutes, or until the timbales are set. The water should not boil; if it does, reduce the oven temperature slightly.
- 4Remove the timbales from the molds and serve immediately with Bechamel Sauce.
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