SUNDAY BRUNCH CHICKEN SWISS BREAD PUDDING with PIMIENTO-MUSHROOM VELOUTE SAUCE
Description
Submitted by: Patricia Harmon
Ingredients
At a glance
Simon Pearce Bakeware Recipes
Brookfield Oval (LG)
Serves
8
Chicken Swiss Bread Pudding:
3 T. Extra Virgin Olive Oil
1 Medium Onion, chopped
1/2 C. Celery, chopped
1 large Shallot, chopped (1/4 C.)
8 C. Day-old Good Quality Italian Bread, cut into 1-inch cubes
1 Med. Carrot, shredded (about 3/4 C.)
2 T. Fresh Parsley, chopped
1 T. Fresh Sage Leaves, chopped
1 lb. Boneless, Skinless Chicken Breast Halves, cooked, cut into 1-inch pieces
1 - 10 oz. Pkg. Frozen Chopped Spinach, defrosted and squeezed of moisture
2 C. Swiss Cheese, shredded
1/2 C. Walnuts, coarsely chopped
5 Eggs, slightly beaten
3/4 C. Whipping Cream
2 1/4 C. Milk
1/2 t. Salt
1/8 t. Freshly Ground Black Pepper
1/2 t. Worcestershire Sauce
Pimiento-Mushroom Veloute Sauce:
3 T. Extra Virgin Olive Oil
8 oz. Sliced White Mushrooms
1/4 C. Flour
1/4 t. Salt
1/8 t. Freshly Ground Black Pepper
2/3 C. Dry White Wine
3/4-1 C. Canned Chicken Broth
4 oz. Canned Pimientos, chopped
2 T. Chopped Fresh Parsley
3 T. Extra Virgin Olive Oil
1 Medium Onion, chopped
1/2 C. Celery, chopped
1 large Shallot, chopped (1/4 C.)
8 C. Day-old Good Quality Italian Bread, cut into 1-inch cubes
1 Med. Carrot, shredded (about 3/4 C.)
2 T. Fresh Parsley, chopped
1 T. Fresh Sage Leaves, chopped
1 lb. Boneless, Skinless Chicken Breast Halves, cooked, cut into 1-inch pieces
1 - 10 oz. Pkg. Frozen Chopped Spinach, defrosted and squeezed of moisture
2 C. Swiss Cheese, shredded
1/2 C. Walnuts, coarsely chopped
5 Eggs, slightly beaten
3/4 C. Whipping Cream
2 1/4 C. Milk
1/2 t. Salt
1/8 t. Freshly Ground Black Pepper
1/2 t. Worcestershire Sauce
Pimiento-Mushroom Veloute Sauce:
3 T. Extra Virgin Olive Oil
8 oz. Sliced White Mushrooms
1/4 C. Flour
1/4 t. Salt
1/8 t. Freshly Ground Black Pepper
2/3 C. Dry White Wine
3/4-1 C. Canned Chicken Broth
4 oz. Canned Pimientos, chopped
2 T. Chopped Fresh Parsley
Methods/steps
Heat olive oil in a heavy skillet. Saute onion, celery, and shallots for several minutes until softened. Place bread cubes in a large mixing bowl. Toss with shredded carrot, parsley, sage and onion mixture. Spray a Brookfield #7 Oval Bakeware Dish with non-stick cooking spray. Place 1/3 of bread mixture into prepared dish. Layer with 1/2 chicken breast pieces, 1/2 the spinach, 1/2 the Swiss cheese and 1/2 the walnuts. Repeat with second third of bread mixture, remaining chicken breast pieces, spinach, Swiss cheese and walnuts. Top with remaining bread mixture. In a medium bowl, whisk together eggs, whipping cream, milk, salt, pepper and worcestershire sauce. Pour over bread mixture in baking dish, patting down with a spoon. Cover with plastic wrap and refrigerate for 45 minutes to 1 hour. Meanwhile, heat oven to 350º F. Remove plastic wrap and bake casserole in 350º oven for 1 hour. Meanwhile, prepare Pimiento-Mushroom Veloute Sauce. (recipe follows)
For Pimiento-Mushroom Veloute Sauce:
Heat olive oil in a heavy skillet. Saute mushrooms for several minutes. Sprinkle with flour and stir for about 1 minute. Add salt, pepper, wine and chicken broth. Heat until thickened. Stir in pimientos. Serve over Chicken Bread Pudding. Garnish with chopped fresh parsley.
Makes 8 servings.
For Pimiento-Mushroom Veloute Sauce:
Heat olive oil in a heavy skillet. Saute mushrooms for several minutes. Sprinkle with flour and stir for about 1 minute. Add salt, pepper, wine and chicken broth. Heat until thickened. Stir in pimientos. Serve over Chicken Bread Pudding. Garnish with chopped fresh parsley.
Makes 8 servings.
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