Chicken Croustades

Preheat the oven to 325 degrees F.

With a rolling pin, roll out each bread slice until thin. Cut out bread with plain round cutter 1-1/2 inches in diameter and flatten again with a rolling pin.

Oil small muffin tins and place the bread rounds inside. Bake until golden. Store the croustade shells covered in a dry area.

Reduce the cream by half and reserve until needed.

Saute the chicken in 1 Tbsp oil until half cooked. Add the prosciutto and continue to cook until it is thoroughly heated and chicken is thoroughly cooked. Add the cream and black pepper, to taste. Bring to a simmer.

Add a little hot cream to the egg yolk to temper and add to pot, being careful not to boil. Add the cheese, basil and parsley. Adjust seasoning.

Fill the croustade shells and sprinkle with a little additional grated Parmesan and brown lightly under a broiler or salamander. Serve warm.