Today, a technique to prepare chicken ballotines. It's quite easy to make and it gives something fancy to common chicken breasts.
Recipe for 1 ballotine (multiply for each serving)
- Chicken breast (ie, big and little fillet)
- Salt, ground pepper, spices
- 30 ml Cream
- half sweet pepper (or mushrooms or whatever you want to stuff the ballotine)
- Olive oil
- Cling film (must support heat)
- Aluminum foil
Clean the chicken breast piece and remove from it the little fillet, reserve it.
Cut the bigger fillet sideways to form a wider fillet (do not cut the all way). Give it some scores with a knife and then flatten it between to layers of plastic film or parchment paper with the help of a pastry pin or sauce pan.
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| giving some scores with a knife helps to flatten the fillet |
Lay it down over a piece of cling film, season it with salt and ground pepper. Reserve.
Prepare the stuffing : Peel the sweet pepper (about half one for 1 serving), cut it into small cubes and fry them over a low heat with a bit of olive oil for about 5 minutes, reserve.
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| yellow and red sweet pepper |
Chop the little breast fillet in a blender and had 30 ml cream, mix again, season with salt, ground pepper, the spices you like and add the cubes of sweet pepper (or mushrooms, hazelnuts, prunes etc...), blend with a fork until homogeneous.
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| the little fillet / chopped with the cream / blended with the sweet pepper |
Spread this stuffing over the flattened chicken breast and shape a tight roll in the cling film. Tie the tips. Then roll it again into aluminum foil.
Cook in hot water (low heat) for about 20~25 minutes.
When done, remove the aluminum foil and cling film, slice the ballotine and serve it with a sauce you want. In my case, I made a sauce with a duck braising stock I kept from a previous recipe.
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| slice it and serve with a sauce of your choice |
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