Ballotine Stuffed Chicken Breast
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photograph created by
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Serves 2
2 chicken breast halves, boneless, skinless
2 pieces plastic wrap, 12-inch by 12-inch
fresh spinach leaves
1 tablespoon butter
1 leek, white part only sliced and chopped finely
Salt and pepper, to taste
1 tablespoon dry white wine
1 egg, separated
chicken broth, enough to cover 2 chicken rolls
Brandy Mustard Cream Sauce (recipe below)
2 sprigs fresh tarragon for garnish
Balsamic reduction sauce for garnish (available at Trader Joe's)
Flatten chicken breasts between two pieces plastic wrap. Blanch spinach leaves 20
seconds in boiling water;
transfer to ice water, drain and set aside. This can be done one day ahead.
In saucepan over medium high heat sauté leeks in butter until tender but not
brown; add salt, pepper and wine; remove from heat; stir in
egg yolk, cool slightly.
In a small bowl whip egg white to stiff peaks; fold into leek mixture.
Put spinach leaves, same shape as flattened chicken breast, on one piece plastic wrap; put
flattened chicken breast
on top of spinach; spread with half of leek mixture. Roll stuffed chicken tightly in plastic wrap completely covering; twist ends of plastic to
seal. Repeat process with remaining chicken.
Bring broth to boil in large saucepan; add chicken rolls; cover, simmer 10 to 20 minutes or until completely
cooked. Remove plastic from chicken; cut and discard thin slice
from both ends of chicken. Cut rolls in half diagonally (see my photograph).
Place Ballotine of chicken on individual plates; spoon brandy
mustard cream sauce around chicken; garnish with balsamic reduction sauce, tarragon and
serve.
Brandy Mustard Cream Sauce
1/4 cup heavy cream
2 teaspoons seeded mustard
1 tablespoon brandy
Combine ingredients in small saucepan bring to a boil, remove from heat and serve.
Wine recommendation: Chardonnay
