What is
ballotine?
It is a French term pertaining to meat which is boned, stuffed, rolled, and
tied for braising or roasting;
also called ballottine
meaning a 'meat roll'.
It is a
beautiful entree that is boned, pounded thin, stuffed with flavorful ingredients
and then rolled, tied into a bundle and poached in a delicious broth, then
served with an outstanding topping.
Chicken breasts are perfect for this stuffed recipe.
You can use the Brandy Mustard Cream Sauce found here
for other recipes too.. it is delicious!
see more of my
Easy Meat Entrees
Ballotine of Chicken Breasts Stuffed
recipes and
photograph created by Peggy Bucholz for www.finedinings.com
Serves 2
2 chicken breasts 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 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 an ice water bath, 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 breasts, on plastic wrap; put a flattened breast
on top of spinach; spread with half of leek mixture. Roll stuffed breast tightly in
wrap covering completely; twist ends of wrapped chicken 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 10 to 20 minutes or until completely
cooked. 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, tarragon and
serve.
Brandy Mustard Cream Sauce
1/4 cup heavy cream
2 teaspoons seeded mustard
1 tablespoon brandy
Combine ingredients in a small saucepan, bring to a boil, remove sauce from heat and
serve this delicious sauce with chicken breasts.
Wine recommendation: Chardonnay
