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Chicken-hazelnut Quenelles

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      Title: CHICKEN-HAZELNUT QUENELLES
 Categories: Poultry
      Yield: 4 Servings
 
      2    Chicken breasts; skin and
           - bones removed
           Salt and pepper
      2    Eggs
      1 tb Butter; softened
    1/4 c  Heavy cream
    1/4 c  Hazelnuts; skins removed,
           - and chopped
      2 c  Chicken stock
 
  In a food processor place the chicken breasts, salt, and pepper.
  Pur‚e them until a smooth consistency is achieved. Add the eggs one
  at a time and blend them in well. Add the butter and blend it in.
  With the food processor still running, slowly add the heavy cream so
  that it is mixed in well.
  
  In a medium bowl place the pur‚ed chicken mixture. Add the hazelnuts
  and mix them in.  Place the mousse in the refrigerator so that it
  chills.
  
  Remove the chilled mousse and, using 2 spoons, form it into 12
  egg-shaped quenelles.
  
  Place the chicken stock in a medium saucepan and heat it on medium
  high until it almost reaches a boil. Place the quenelles in the stock
  and cook them for 3 minutes. Turn them once during the cooking
  process.
 
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