STUFFED CHICKEN BALLOTINE
Chicken ballotine is the 'restaurant style' dish that's crazy simple to make. This recipe is different to your usual stuffed chicken- when sliced, the perfect cross section will really make an impact on your eyeballs and tastebuds as you eat. Whack it out next time you need to cook a fancy dinner.
- 2 chicken breasts
- 100 g pork mince
- 2 large field mushrooms
- 1 large banana shallots, peeled
- 1 handful parsley, chopped
- 300 ml chicken stock
- 1 knob butter
- 1 clove garlic, crushed
- 1 splash white wine
- 250 ml double cream
- 1 handful roasted new potatoes
- 3 outer leaves savoy cabbage, sautéed
Boil a Pan of Water
Put a large pan of water on to boil.
Bash out the Chicken
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.
Make the Stuffing
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.
Stuff the Chicken Breasts
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.
Cook the Chicken
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.
Start the Sauce
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.
Finish the Sauce
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.
Brown the Chicken
Unwrap the chicken from the cling film and fry in a hot pan with butter until coloured all over.
Serve with Cabbage & Pots
Slice the chicken and serve on a bed of cabbage with the roasted new potatoes and a drizzle of the sauce. Serves 4