Chicken ballotine. Chicken ballotine is the 'restaurant style' dish that's crazy simple to make. This recipe is different to your usual stuffed chicken- when sliced, the perfect cross section will really make an impact on your. Chicken ballotine is a classic French way of cooking chicken.

Ballotine a French cuisine dish made of deboned poultry (usually chicken) with ground meat stuffing. Playing Jacques Pepin's Chicken Ballotine Stuffed with Spinach, Cheese and Bread Stuffing. A ballottine is a whole chicken that has been boned and stuffed. You can have Chicken ballotine using 7 ingredients and 5 steps. Here is how you cook it.

Ingredients of Chicken ballotine

It's of Bacon shoulder.
Prepare 1 of Chicken breast.
Prepare of Lemon.
You need of Rosemary.
You need to taste of Salt.
It's to taste of Black pepper.
Prepare of Any type of spinach.

Showy enough for company, it can be. Homestyle Chicken Ballotine/Photo by Donna Turner Ruhlman. So, out of nowhere, Donna says What Donna had suggested was a kind of homestyle ballotine. For the full list of ingredients and comprehensive instructions, please see This slimming friendly Stuffed Chicken Ballotine makes a delicious dinner party meal and is great if.

Chicken ballotine step by step

Put olive oil in a pan then add the spinach and stir until cooked. Do not overcook. Season with salt and pepper.
Cut chicken breast in the center, stuff spinach then wrap the chicken breast with bacon.
Mix a bit of olive oil, lemon juice, rosemary, salt then braise the breast.
Put breast onto a cooking foil and pop inside the oven an 120 degrees C.
In 30 minutes the breast will be ready.

You could use a duck or small turkey instead of the chicken. You will need some knife skills to bone out the bird, and, time to make the sauce and. Ballotine -. "Fagot") is referred to as a rolled and tied with meat without bones, as well as roll stuffed The main thing to guess with stuffing and let it harden well. This typical French preparation involves deboning a whole chicken then stuffing and rolling it before cooking. We're not going to lie: the process takes some knife skills.