Ballotine of Chicken Breasts, pounded thin
stuffed with leeks, rolled up in spinach, poached in broth, served over Brandy Mustard Cream Sauce

Prep Time: 30 min   Cook Time: 20 min   Servings: 2


Ingredients:

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
2 sprigs fresh tarragon or parsley for garnish
Balsamic reduction sauce for garnish, optional

Directions:

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

In saucepan over medium high heat saute 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, same shape as breasts, on plastic wrap; top with chicken; spread with half the leek mixture. Roll up tightly in plastic wrap covering completely; twist ends of wrap to seal be sure to seal completely. Repeat this process with the second breast.

In a large saucepan bring 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 them in half diagonally (see my photograph), place on individual plates; spoon sauce (recipe below) around, garnish with balsamic reduction sauce if desired, tarragon or parsley sprigs and serve.


Brandy Mustard Cream Sauce

Ingredients:

1/4 cup heavy cream
2 teaspoons coarse ground seed mustard
1 tablespoon brandy

Combine ingredients in a small saucepan, bring up to a boil, remove sauce from heat. This sauce is good with most all meats.

Wine recommendation: Pinot Gris; Chardonnay