Chicken Ballotine
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Chicken Ballotine
You will need...
| Code | Product | Pack Size | For 2 Portions |
| 7551 | Skinless Chicken Breasts | x10 | 2 Ind |
| 8579 | Pork Meatballs | 4.54kg | 100gm |
| 94374 | Mozambican Coconut Piri Piri Sauce | 1kg | 1-2tbsp |
| 85918 | Marinated Grilled Peppers | 1kg | 100gm |
| 60302 | Chopped Apricots | 1kg | 1 Handful |
| 7006 | Potato Gratin | 2kg | 2 ptns |
| 42060 | Santarella Slow Roasted Tomatoes | 1kg | 100gm |
| 69412 | Premier Red Wine Jus | 1.2kg | To Serve |
To make...
- Preheat oven to 200c
- Put a large pan of water on to boil
- Butterfly cut the chicken, place between 2 sheets of clingfilm and bash until flattened and thin. Remove clingfilm
- Make the stuffing - Mix the pork meatballs, coconut piri piri sauce, grilled peppers and apricots together
- Spread a little of the mix onto the chicken in a think layer, roll up the chicken into a sausage shape and wrap tightly in clingfilm. Repeat with the other chicken breast.
- Poach the chicken in the boiling water for 20 minutes until cooked through. Ensure the water isnt quite boiling as this will make the chicken tough.
- Meanwhile cook the Potato Gratin according to directions (approx 15 minutes in the oven). And heat the jus.
- Unwrap the chicken and fry in a hot fan with butter until coloured all over.
- Serve with the gratin and tomatoes and drizzle with red wine jus.
