Ballotine of Chicken Breasts Stuffed with Leeks
boneless chicken breast stuffed with leeks, rolled up in spinach and poached in broth

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This is a beautiful chicken breast entree that is boned, pounded thin, stuffed with leeks, rolled up in spinach leaves, tied into a bundle and poached in a delicious broth served over a Brandy mustard cream sauce. See more of my Easy Main Entree recipes

Ballotine of Chicken Breasts Stuffed

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Ballotine of Chicken Breasts Stuffed
source: recipe and photograph created by Peggy Bucholz

Recipe Type: chicken, main entree, spinach, leeks, vegetable, cream

Prep Time: 30 min
Cook Time: 20 min
Servings: 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 rolled breasts
Brandy Mustard Cream Sauce (recipe below)
2 sprigs fresh tarragon or parsley for garnish
Balsamic reduction sauce for garnish, optional


Flatten chicken breasts between two pieces plastic wrap. Blanch spinach leaves 20 seconds in boiling water; transfer to an ice bath, drain on paper towels and set aside.

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 until stiff but not dry; fold into leek mixture.

Put spinach leaves, same shape as flattened chicken breasts, on plastic wrap; put a flattened chicken breast on top of spinach; spread with half the leek mixture. Roll stuffed chicken breast tightly in plastic wrap covering completely; twist ends of plastic wrap to seal. Repeat this process with the second stuffed breast.

In a large saucepan bring chicken broth to a boil; add the stuffed rolls; cover, simmer 15 to 20 minutes or until completely cooked. Lift out of pan and remove plastic, cut and discard thin slice from both ends of rolls. Cut breasts in half diagonally (see my photograph), place on individual plates; spoon brandy mustard cream sauce around, garnish with balsamic reduction sauce if desired, tarragon or parsley sprigs and serve.

Brandy Mustard Cream Sauce
1/4 cup heavy cream
2 teaspoons coarse ground seed mustard
1 tablespoon brandy

Combine heavy cream, mustard and brandy in a small saucepan, bring up to a boil, remove sauce from heat and serve this delicious sauce with chicken breasts or beef, veal or pork.

Wine recommendation: Pinot Gris; Chardonnay

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 created by Peggy Bucholz, Fine Dining Gourmet Recipes
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established 2001