Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, stuffed chicken ballotine. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
This Stuffed Chicken Ballotine is perfect if you're following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers. This typical French preparation involves deboning a whole chicken then stuffing and rolling it before cooking. We're not going to lie: the process takes some knife skills, but with a little time and patience you'll be happy you gave it a whirl. 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.
Stuffed Chicken Ballotine is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Stuffed Chicken Ballotine is something which I’ve loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can cook stuffed chicken ballotine using 3 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Stuffed Chicken Ballotine:
- Make ready 2 chicken breasts
- Prepare Pack Parma ham
- Take Mozzarella ball
The galantine is poached and is served cold. I like the idea of a hot, boneless, roasted, and stuffed chicken better, so I was very anxious to make this one. Don't slice the meat too thin or it will get cold. Drizzle with a little vinaigrette and serve immediately, with roasted tomatoes on the side.
Steps to make Stuffed Chicken Ballotine:
- Sandwich chicken breast between clingfilm and bash with a rolling pin until flat. Layer with Parma ham and Mozzarella
- Roll into a ballotine and poach gently for 20 minutes
- Remove clingfilm, wrap in Parma ham and place in preheated oven for 20 minutes at 160 Celsius. Rest for 10 minutes, carve and enjoy 😁
Don't slice the meat too thin or it will get cold. Drizzle with a little vinaigrette and serve immediately, with roasted tomatoes on the side. Place the chicken breast across the pancetta slices and place two tablespoons of filling in the middle. Roll the chicken breast like it was a swiss roll and wrap tightly in kitchen foil, sealing the ends with a twist. More likely, cooks will see recipes for chicken or duck ballotine, which may be partially stuffed with forcemeat, usually from the legs and thighs, combined with cream sauces, spices, or other meats like pancetta.
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