Instructions: Make chicken mouse: In a food processor fitted with steel blade, process the chicken until finely pureed. Add egg whites and process to combine.

With the motor running, add the cream in a stream, stopping often to scrape sides of bowl. Add salt and pepper, and process to combine.

Flatten the breasts between sheets of wax paper until they are of uniform thickness. Place flattened breasts, skin-side, on individual pieces of plastic wrap which are approximately 1 inch larger on each side than the chicken. Spread with chicken mousse

Roll the breasts jellyroll-style inside the plastic, tucking under the wrap on each end. Wrap each roll in aluminum foil

In a large saucepan, add enough cold water to cover the rolls by 1 inch.

Bring the water to a boil and add chicken to the pan. Reduce to a simmer and poach for 15-18 minutes or until the juices run clear when the rolls are pricked with a fork. Unwrap and transfer to 4 serving plates.

Serves 4

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