Chicken ballotine
Time: 30 minutes
Serves: 2
Ingredients:
2 chicken breasts
1 small shallot
A handful of mushrooms,
1 garlic clove
1 handful of fresh spinach
Salt, black pepper
Thyme
Rosemary
Rice (optional)
Utensils:
A chef knife
A chopping board
A saucepan
A frying pan
A thermometer
A serving plate
The golden rules with a ballotine: whatever the filling is, it should be chopped very finely.
Step-by-step recipe:
Butterfly the chicken breasts.
Lay the chicken breasts between two sheets of cling film and pound with a meat mallet or a rolling pin to flatten evenly. Be gentle!
Season with salt, pepper and rub with your hands onto the chicken breasts.
Peel and chop the shallots and cook them on medium heat until soft. Repeat with the garlic, mushrooms and spinach. Season and add the fresh rosemary and thyme.
Lay the chicken flat, place a line of stuffing in the center.
Roll the chicken tightly around the stuffing and wrap it in cling film. (You need to get a sausage shape.)
Boil some water in a saucepan and reduce to simmer. Put the chicken ballotines in the water for 15-20 minutes. Or cook them in a steam oven for 12-15 minutes.
Serve with rice (optional)
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Check out the video tutorial and more on our Instagram |
