Fine Dining Made Easy: Step-by-Step Chicken Ballotine Recipe

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

bacon

🥗Healthier: turkey bacon

💰Cheaper: pancetta

Turkey bacon is lower in fat but still adds flavor.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth adds depth without alcohol.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are less expensive.

Cut a few nice strips from the chicken breast to put in the middle later.

Chop the rest of the chicken breast roughly.

Mix 200 g of chicken breast with 50 g of double cream in a blender.

Season the mixture with smoked paprika, salt, pepper, and garlic powder.

Blend the mixture until smooth.

Transfer the mixture into a piping bag.

Lay clean film on the table and create a flat surface with a few layers.

Spread the chicken mixture on top of the clean film using the piping bag and a spatula.

Place the chicken breast on top of the mixture and roll it tightly, ensuring no air bubbles are inside.

Season the chicken breast before rolling to avoid blandness.

Cook the ballotin in water at 65°C for around 30 minutes.

Peel one small celeriac and cut it into rectangles for searing.

Sear the celeriac pieces in a little oil until they get nice color.

Deglaze the celeriac with a bit of white wine and reduce it down.

Cover the celeriac with water and spices, cooking until soft.

Chop a few shallots roughly and half a shallot finely for the spinach.

Heat vegetable oil and sauté the chopped shallots with peppercorns.

Add frozen corn to the sautéed shallots and sweat for around 5 minutes.

Cover the corn with water and double cream, adjusting the amounts for desired consistency.

Cook the corn mixture for around 15 minutes before blending until smooth.

Pass the corn puree through a shinoa for a nice texture.

Remove the clean film from the cooked ballotin and cut it in the middle to check the filling.

Sear the ballotin in a very hot pan to achieve a nice color.

In a second pan, sweat shallots and garlic, then add fresh spinach, seasoning with salt and pepper, cooking for 1 minute.

Finish plating with spinach, corn puree, the chicken ballotin, and mushroom sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens