Chicken Ballotine Recipe with Spinach, Minced Chicken and Porcini Mushrooms Powder Stuffing

Chicken ballotine with spinach, powdered porcini and minced chicken mixture

Ballotine a French cuisine dish made of deboned poultry (usually chicken) with ground meat stuffing. The other common stuffing ingredients is mushrooms, veggies and cheese.  Ballotine is similiar to sausage with poultry meat casing. The “sausage”  is tied up to keep the shape with butcher twines. Ballotine can be cooked by roasting, braising or poaching, depend on your preference. I like to roast chicken breast with some liquid attach in the bottom, i guess this can make ke chicken skin crisp up and the meat didn’t drain out too much.

crispy skin chicken ballotine with mash purple sweet potato

Today i made a ballotine with chicken breast. The chicken breast is butterflied first then gently flatened with meat mallet until 1 cm thick. For a fancy looks, i like to the keep wings bone attach with the chicken breast and fully eksposed it. You can use the wings meat for stuffing too, vo need to worry about it. For the stuffing i use my powdered porcini mushroom after i’ve made my Smoked Lamb Chop with PORCINI Mushrooms Crusted,  I mix it with minced chicken meat and skin, cheese and a little of breadcrumbs.

Ingredient:

Chicken Ballotine Recipe:

• 1/2 deboned, skin in chicken breast (about 300 gr), butterflied, flattened
• 1 tbsp porcini mushrooms powder
• smoked seasalt and blackpepper to taste
• 2 tbsp olive oil
• 1 large tomatoes, finely chopped
• 1 clove garlic, finely chopped
• 1 clove shallot, finely chopped
• a pinch of italian mix herbs
• a pinch of oregano
• cotton twines

Chicken Ballotine Stuffing Recipe:

• 100 gr fresh spinach leaves, sauteed, squeezed, finely chopped
• 2 tbsp porcini mushrooms powder
• 1/2 tsp powdered cheese
• 70 gr chicken meat, finely chopped
• 30 gr chicken skin, finely chopped
• 1 clove garlic, finely chopped
• 1 clove shallot, finely chopped
• salt and pepper to taste
• 1 tsp bread crumbs

How to Make Chicken Breast Ballontine:

• Preheat oven to 180 degree celcius
• Mix all of the stuffing ingredient except the spinach, set aside
• Heat up 1 tbsp oil in a pan, saute the shallot and garlic until slightly browned then add the tomato, italian herbs and oregano and continue sautee until the tomato is soften, set aside

Sauteed tomato for roasting chicken ballotine

• Put the flattened chicken breast in your chopping board, skin side down, rub it with porcini mushrooms powder, salt and pepper

Rub the chicken with dried porcini mushroooms powder, seasalt and blackpepercorn

• Apply the spinach above it then put the rest of the filling ingredient in the middle,

Stuffed chicken breast with spinach,minced chicken and powdered porcini mixture

• Gently seal the filling with the chicken breast meat.
• Press out the ballontine chicken to remove any air from the cavity and make sure you did this carefully to prevent the filling spilled out
• Thighten the balontine chicken with cotton twines.

Ballotine chicken breast

• Heat up 1 tbsp oil in a pan, sear the chicken all over to browned it a lil bit, set aside

Seared the ballotine all over to get a nice brown color!

• Put the tomato mixture in a roasting pan then put the ballotine chicken sausage above it

Ballotine chicken: ready for oven !

• Roast about 20-25 minutes until the ballotine chicken is done.

Ballotine chicken: fresh from the oven!

• Let it rest in the oven until serving then remove the twines and  carefully carve it
• Serve it with the tomato mixture, balsamic vinegar reduction and  mashed peruvian(purple) sweet potato

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