{"id":7976,"date":"2026-01-08T16:18:33","date_gmt":"2026-01-08T21:18:33","guid":{"rendered":"https:\/\/stguillaume.com\/recette\/extraordinary-chicken-and-st-guillaume-parmesan-mousse\/"},"modified":"2026-03-05T21:17:13","modified_gmt":"2026-03-06T02:17:13","slug":"extraordinary-chicken-and-st-guillaume-parmesan-mousse","status":"publish","type":"recette","link":"https:\/\/stguillaume.com\/en\/recette\/extraordinary-chicken-and-st-guillaume-parmesan-mousse\/","title":{"rendered":"Extraordinary Chicken and St-Guillaume Parmesan Mousse"},"content":{"rendered":"\n

Quick tips: When we made this recipe, we used the meat from 2 already-cooked chicken thighs, which comes to about 250 mL (1 cup) of dark meat. If you prefer white meat, use chicken breasts. For the creamy cheese, we used ricotta, but cream cheese could be used instead. Finely grated St-Guillaume Parmesan<\/a> really brings out the flavour of this chicken mousse. You can also easily replace the parmesan with aged Cheddar<\/a> or Emmental<\/a>.<\/p>\n","protected":false},"author":2,"featured_media":7977,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false},"categories":[195,186,196],"tags":[],"region":[],"type_fromage":[224],"type_recette":[229],"class_list":["post-7976","recette","type-recette","status-publish","has-post-thumbnail","hentry","category-appetizer","category-parmesan","category-side-dish","type_fromage-parmesan","type_recette-side_dishes"],"acf":[],"yoast_head":"\nExtraordinary Chicken and St-Guillaume Parmesan Mousse - Fromagerie St-Guillaume<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/stguillaume.com\/en\/recette\/extraordinary-chicken-and-st-guillaume-parmesan-mousse\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Extraordinary Chicken and St-Guillaume Parmesan Mousse - Fromagerie St-Guillaume\" \/>\n<meta property=\"og:description\" content=\"Quick tips: When we made this recipe, we used the meat from 2 already-cooked chicken thighs, which comes to about 250 mL (1 cup) of dark meat. If you prefer white meat, use chicken breasts. For the creamy cheese, we used ricotta, but cream cheese could be used instead. 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