Chicken Galantine is a traditional Italian recipe. It is a delicious dish made of chicken breasts stuffed with mortadella, Parmigiano cheese, eggs and pistachios. The galantine is then baked and served cold, sliced. This dish is perfect for special occasions or parties, but it can also be enjoyed as an appetizer or main course.
Chop the chicken breasts and mortadella together in a mixer, then blend in the whole eggs
Add the other ingredients, plenty of pepper, adjust the salt and mix again
Press the mixture into an empty tin, the kind used for seed oil; the level should reach 7-8 centimeters from the edge
Put the filled tin in a pot full of cold water so that the water level covers the mixture
Cook in a bain-marie for exactly one and a half hours counted from the moment the water starts to boil
Drain the tin and immediately place it in cold water so as to detach the galantine from the tin; let it cool
Slice it thinly, arrange the slices on a plate and cover with food gelatin
Oven
Cutting Board
Knife
Store in the refrigerator for up to 3 days.
You can accompany Chicken Galantine with a sauce or a spicy sauce to add an extra touch of flavor.
Italia
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| Energy (kcal) | 278.92 |
| Carbohydrates (g) | 0.19 |
| of which Sugars (g) | 0.19 |
| Fat (g) | 18.28 |
| of which Saturates (g) | 6.37 |
| Protein (g) | 27.79 |
| Sale (g) | 0.19 |
