Chicken Mousselines

This is another surprising starter that’s easy to make, spectacular to serve, and even better to eat.


350g    Chicken breast meat, skinned and deboned.

25g      Butter, softened

1          Large egg, beaten

150ml  Double cream

1 tbs     Chives, very finely chopped

1 tsp     Lemon rind, finely grated

80g      Full fat soft cheese

2 tsp     Lemon juice

2          Red peppers, grilled / cooked and peeled

25g      Sun dried tomatoes in oil, drained

3 tbs     Greek yoghurt

1 tsp     Red wine vinegar

Salt and black pepper

Preparation and cooking

Place the chicken breast meat and butter into a blender or food processor and process until smooth. With the blades still running, pour in the beaten egg and 85ml of the double cream. Stir in the chives, lemon rind and season with salt and black pepper. Divide the mixture into 4 or 6 ramekins (approx. 120ml each).   For the filling, in a bowl combine the soft cheese, the remaining 55ml double cream and lemon juice. Place into a piping bag with a large nozzle. Plunge the piping nozzle deep into the centre of the filled ramekins / moulds and pipe one quarter (or one sixth) into each, then use a wet finger to smooth the chicken over the cheese filling where the nozzle has been. Cover each ramekin with a small disc of greaseproof paper or baking parchment.

Place the ramekins into a large flat pan half filled with boiling water. Cover and gently simmer for 15 minutes.

Whilst the mousselines are cooking, make the sauce by placing the grilled pepper, sun dried tomatoes, Greek yoghurt and red wine vinegar into a blender, and process until smooth. Pour the sauce into a small pan and heat gently for a few minutes.

Serve by dividing the sauce mixture between 4 or 6 small flat plates. Remove the chicken mousselines from the water, and drain off any excess liquid that may have gathered in the top of the ramekins, and discard the paper discs. Turn the ramekins / moulds upside down carefully over the plate, so that the chicken mousseline lands in the middle of the sauce. Garnish and serve immediately.


As a slight variation, I recommend using ‘Boursin’ cheese as the filling instead of the plain full fat soft cheese and lemon rind. Either the Black pepper or garlic and herb versions work really well.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s