Chicken ballotine is an impressive dish can be prepared in advance and kept in the fridge, so its great for a dinner party when you want to get ahead and spend more time with your guests than stuck in the kitchen. Just remove from the fridge about 30 minutes before you plan to cook it. Serve with a balsamic glaze, steamed vegetables and potatoes.
I like to slice the ballotine into three and arrange it on a celeriac and apple mash.
A ballotine is usually wrapped in plastic film and poached in stock, but I’m not keen on cooking in plastic, so I wrap in parchment foil and roast in the oven.
Yield 4 people
This impressive dish can be prepared in advance and kept in the fridge, so great for a dinner party. Just remove from the fridge about 30 minutes before you plan to cook it. Serve with a balsamic glaze, steamed vegetables and potatoes. I like to slice the ballotine into three and arrange it on a celeriac and apple mash.
- 4 chicken breasts
- 2 sausages
- 1 tsp dried sage
- 8 slices of Parma ham
- Salt and pepper
- Take a large piece of plastic wrap and place a chicken breast in the centre of one half. Fold over the other half so the chicken sits in the middle
- Pound gently with a rolling pin until it is about 1.5 cm thick. Be careful not to over pound and turn the chicken breast into a mush.
- Repeat with the other chicken breasts.
- Season the chicken with salt and pepper.
- Store in the refrigerator until later. Remove at least 30 minutes before you want to cook to allow the chicken to come to room temperature.
- Heat the oven to 170°C.
- Bake in the oven until cooked, about 20-30 minutes depending on the size of the chicken breasts.
- Allow to rest in a warm place for 5 minutes.
- Heat 1 tbsp of oil in a large frying pan.
- Carefully unwrap the chicken breasts from their parcel, keeping any juices in the roasting tin.
- Brown the chicken in the frying pan, turning frequently.
- Dress dinner plates with balsamic glaze.
- On a warm board, cut each ballotine on the slant and arrange on the plate.
- Pour the juices from the roasting tin into the frying pan and turn up the heat and reduce the juices to create a glaze.
- Brush the glaze over the chicken and serve.