INGREDIENTS:1 lb. chicken breasts
2 oz. chopped walnuts
1 cup red and white grapes (cut into quarters)
1 cup sour cream
½ cup mayonnaise
1 Tbsp. fresh lemon juice
2 Tbsps. fresh tarragon, chiffonade
24 pre-made petite puff pastry brochettes
salt and pepper to taste
POACHING SOLUTION
2 qts. chicken stock
1 qt. white wine
1 leek, sliced
3 garlic cloves, crushed
2 oranges, sliced
½ bunch fresh tarragon
2 tsps. black peppercornsDIRECTIONS:1. Poach chicken; cool. Puree until smooth in food processor, adding sour cream, mayonnaise and lemon juice.
2. Fold in walnuts, grapes, tarragon and salt and pepper.
3. Fill piping bag with straight tip and pipe into pre-made petite puff pastry bouchettes.
4. Garnish with sprig of tarragon.NUTRITIONAL INFORMATION:Calories 323 (64% from fat); Fat 23g (sat. 4g); Protein 8g; Carbohydrates 21g; Sodium 56mg; Cholesterol 19mg; Fiber .3gSERVINGS:24 petite brochettesFrom:Submitted to FM by Kimberley Jones, Sullivan College and Juleps Catering
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