Ingredients

• 2 medium to large chicken breasts
• 6 eggs (3 whole & 3 whites)
• Half cup of heavy cream (or creme fraiche)
• 1 ½ cup - 120g Gruyere cheese
• 3 cups Marinara sauce (tomato) - See my recipe here
• 4 tbsp olive oil
• 1 ½ tbsp of dried tarragon (or use fresh if available)

Steps

• Step 1

  Bring a large pot of water to a simmer. Once boiling add salt. (You may also preheat your oven)

• Step 2

  Remove any skins from the chicken breasts, roughly dice and place in a food processor with salt and pepper (season to taste). Give a couple pulses.

• Step 3

  Separate the whites from the yolks. Turn on food processor and add egg whites along with the tarragon. Add three whole eggs and slowly pour in all the cream.

• Step 4

  Using two soup spoons, form quenelles (see video). If too difficult just scoop out mixture scraping side of bowl using one spoon.

• Step 5

  Place them in simmering water and cook each one for approx 4 minutes. They will float to the surface, once cooked drain and place on absorbent paper or clean kitchen towel.

• Step 6

  Place 2 cups of the marinara sauce in a baking tray, ensure you cover the entire bottom. Arrange the quenelles leaving a gap between each one. This recipe makes approx 20 pieces. Using a teaspoon, add a little tomato sauce on each quenelle. Do not completely smother.

• Step 7

  Grate the Gruyere cheese and sprinkle over each quenelle.

• Step 8

  Bake for 15min at 400°F – 200°C then serve immediately.

Little Tips

You can also use basil instead of tarragon herb.
When they are poached, they should feel firm but still spongy in the middle. If not spongy they are overcooked and will be dry.