This is the ultimate 'restaurant style' dish that turns out to be ridiculously simple to make. This dish is something a bit different to your usual stuffed chicken - when sliced, the perfect cross section will really make an impact on your loved one!
Put a large pan of water on to boil.
Cut down the long side of the chicken breast, almost slicing in half width wise and open up like a book, then sandwich between two sheets of Clingfilm. Bash out the chicken with the back of a saucepan, it should be really thin. Then take away the Clingfilm.
Dice the mushrooms and ½ of the shallot and mix in to the pork mince with some salt and pepper. Use a small blender if you have one.
Spread a little of the pork mix onto the chicken into a thin layer. Roll up the chicken into a sausage shape and wrap in cling film tightly. Repeat with the other chicken breast.
Poach the chicken ballotines in the pan of water for 20 minutes until cooked through, making sure the water isn’t quite boiling otherwise the chicken will become tough.
Sweat the other half of the shallot in a pan with butter for a minute, then add the garlic. Splash white wine into the pan and reduce until almost gone.
Add the chicken stock and reduce by half, then pour in the cream, bring to simmer and take off heat to add the remaining parsley.
Unwrap the chicken from the cling film and fry in a hot pan with butter until coloured all over.
Slice the chicken and serve on a bed of cabbage with the roasted new potatoes and a drizzle of the sauce. Serves 4