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Ingredients
- 1/2 c. water
- 1/4 c. dry white wine
- 1/2 tsp dry tarragon
- 1 sm chicken stock cube, crumbled
- 2 x chicken breast fillets
- 2 x and 1/2 tsp gelatine
- 1/4 c. water, extra salt and pepper
- 1/2 c. green seedless grapes
Directions
- Recipe is best prepared the day before, keep covered in refrigerator
- Combine water, wine, tarragon and stock cube in a small shallow frying pan; add in chicken. Bring to the boil, reduce heat, cover and simmer for 10 mins. Remove chicken from stock, cold to room temperature.
- Sprinkle gelatine over extra water in a small bowl and when softened add in to warm chicken stock, stir till dissolved. Season well with salt and pepper then cold to room temp. Lightly oil 2 moulds (1 c. capacity). Slice chicken fillets thinly and arrange in layers with grapes. Spoon chicken stock into moulds and chill for several hrs or possibly overnight. Serve with crusty French sticks.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 587g | |
| Calories 579 | |
| Calories from Fat 233 | 40% |
| Total Fat 25.89g | 32% |
| Saturated Fat 7.45g | 30% |
| Trans Fat 0.33g | |
| Cholesterol 178mg | 59% |
| Sodium 187mg | 8% |
| Potassium 818mg | 23% |
| Total Carbs 14.87g | 4% |
| Dietary Fiber 0.7g | 2% |
| Sugars 11.69g | 8% |
| Protein 58.68g | 94% |
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