Indulge in this delicious Poached Chicken Ballotine this summer. We cooked this Poached Chicken Ballotine at our Ladies Who Lunch Class a few weeks ago and it went down a storm! It not only looks impressive, but it tastes delicious too. Served it with some seasonal vegetables and a sage butter, this main course will wow any dinner party guest!
4 chicken breasts
A pack of Pancetta (around 3 slices per breast)
For the stuffing:
2 shallots, finely chopped
2 cloves of garlic, bruised
170g mushrooms, chopped
1 ball mozzarella, finely shredded
White truffle oil
Sweat the shallots with a knob of butter.
Place the bruised garlic and mushrooms in the pan. Cook until mushrooms are soft.
Add the mozzarella and stir until melted. Season and add truffle oil to taste.
Push out the liquid of the mushroom mix through a sieve (You can keep the liquid for a sauce).
Butterfly the chicken breasts and flatten out with a rolling pin.
Lay some cling film on your work surface and layer the pancetta on top and season with salt and pepper.
Lay your escalope of chicken down on the pancetta and season with salt and pepper.
Put the mushroom and mozzarella mix down the center of the chicken and roll up.
Using the cling film roll the chicken breast into a sausage shape, twist both ends and knot.
Repeat this with the remaining chicken.
Poach chicken in a pan of simmering water for 10 minutes approx.
Serve on a bed of seasonal vegetables with a simple sage butter for a real showstopper dish!
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