Ballotine de poulet panée farcie دجاج محشو باللحم المفروم بالبقسماط

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.

Preheat the oven to 375°F (190°C).

Prepare the chicken by removing the bones, keeping the skin intact.

Sauté shallots and garlic in butter until translucent, about 2-3 minutes.

Add mushrooms and spinach; cook until mushrooms are tender, about 5 minutes.

Mix cream cheese with sautéed vegetables, parsley, thyme, salt, and pepper.

Spread the filling evenly over the chicken, leaving edges clear.

Roll the chicken tightly and secure with kitchen twine.

Wrap the chicken in bacon, ensuring even coverage.

Heat a skillet over medium heat and sear the ballotine on all sides until golden, about 5-7 minutes.

Transfer the ballotine to a baking dish and deglaze the skillet with white wine, scraping up bits.

Pour the deglazing liquid over the chicken and add chicken stock.

Bake in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).

Remove from the oven and let rest for 10 minutes before slicing.

Serve with a drizzle of lemon juice and garnish with fresh herbs.

Cooking Techniques

Spice Level:

Allergens