Chicken Ballotine with Leek and Pistachio
Servings
2Serving size
1 stuffed chicken breastThis recipe can easily be multiplied and makes good leftovers, especially cold.
Serve with Buttered Rice with Leeks or Fondant Potatoes or Low Sodium Plain Mashed Potatoes or Plain Mashed Potatoes
AND
Serve with Braised Leeks or Parmesan Squash or Parmesan Zucchini or Sauteed Leeks or Sauteed Leeks with Pinenuts or Spinach Garlic Goodenough
Ingredients
| 3 tsp. Olive oil |
| 1 clove Garlic, raw (minced) |
| 2 cup Leeks (white part only, thinly sliced crosswise) (save the green parts of the leek for another recipe) |
| 1 ounce Semisoft goat cheese |
| 1 tsp. Dijon mustard |
| 1/8 tsp., ground Dried tarragon |
| 1 Tbsp Pistachios, shelled (raw and unsalted; coarsely chopped) |
| 2 4 ounces Boneless, skinless chicken breast |
| 2 ounce Prosciutto |
| 2 quart Water |
Instructions
Add the garlic and cook for about 1 minute.
Add the white part of the leek.
Cook for about 10 minutes until the leek has softened.
Remove from the heat and let cool slightly.
Place the leek and garlic mixture in a blender or food processor.
Add the goat cheese, mustard, and tarragon. Process until smooth.
Remove to a bowl and fold in the pistachios until blended.
Place in the refrigerator and chill thoroughly.
Place each chicken breast between two sheets of plastic wrap.
Pound lightly with a meat mallet or the bottom of a small sauce pan until the chicken breast is about 1/8 inch thick.
Remove one side of the plastic wrap and place the slices of prosciutto on the chicken breast, starting at the center with the ham covering only half of the chicken breast, and the other half of the ham overlapping onto the plastic wrap with no chicken underneath. The result should look something like two circles intersecting. This is so the ham will overlap the line where the chicken comes together when you roll it to help seal the ballotine.
Place the plastic wrap back on top of the chicken and ham, turn the chicken breast over, and remove the other piece of plastic wrap.
Place half of the leek mixture in the center of each chicken breast in a log shape.
Roll the chicken breast around the leek mixture like a burrito, tucking the ends of the breast in to seal the leek mixture inside. The prosciutto will wrap around the chicken to seal the ballotine.
Roll plastic wrap around the chicken breast cylinder to seal tightly and twist the ends (like a Tootsie Roll).
Place each chicken package inside its own small ziplock bag, then put the ballotines in the freezer for 15 minutes.
While the chicken is chilling, place the water in a large saucepan over high heat.
Add the ballotines, inside the ziplock bags, to the water and cook for 8 minutes. Remove and unwrap.
Heat the remaining 2 teaspoons olive oil over medium high heat and add the ballotines.
Cook for about 2 minutes on each side, until the prosciutto is golden brown, and serve.
Serve this recipe with one of these starch side dishes.
Buttered Rice with Leeks
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for about 35 to 45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very…
Fondant Potatoes
Peel the potatoes and trim the ends by about 1/4 inch so that they are flat. Cut the potatoes crosswise into 2 inch thick discs. Place the potatoes in the ice water for 20 minutes. Remove and pat dry. Preheat the oven to 325°F. Place the olive oil in a…
Low Sodium Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
AND
Serve this recipe with one of these vegetable side dishes.
Braised Leeks
Preheat the oven to 300°F. Place the olive oil in a large skillet over medium heat. Add the onions and cook for about one minute. Add the green part of the leeks and cook for about 1 minutes. Add the white part of the leeks and cook for about 1…
Parmesan Squash
Place the water in a medium pot fitted with a steamer basket over high heat. Preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the squash and then slice lengthwise. Place the four halves in the steamer and steam until slightly tender. Remove the steamed…
Parmesan Zucchini
Place a large skillet in the oven and preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the zucchini and then slice lengthwise. Spray the hot pan with oil and place the six halves in the pan cut side down. Roast for about 20 minutes.…
Sauteed Leeks
Rinse the leeks well. Cut the stem end off and any dried leaf tips of the dark green tops. Slice in half lengthwise. Rinse again to remove any dirt from the inside of the leeks. Slice the leeks crosswise to separate the dark green tops from the white. Slice both…
Sauteed Leeks with Pinenuts
Place the olive oil in a large skillet over medium-high heat. Add the pinenuts and cook carefully until they are golden brown. Add the leeks and cook, stirring frequently, until they begin to soften. Add the salt and pepper and cook for another 2 minutes. Serve.
Spinach Garlic Goodenough
Place the garlic in a small bowl and mash with a fork until smooth. Add 1 tsp olive oil, honey, salt, nutmeg, and pepper and mix until smooth. Heat a large pan on medium-high heat. When the pan is hot, add 1 teaspoon olive oil to the pan along with…
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Special Diet Information
Click on the icon for information.
Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
This is another classic French preparation. The variations are endless, with versions that include the chicken being stuffed with minced chicken, mushrooms, other vegetables, sausage, etc.. The technique is the same and your imagination is the only thing holding you back.
It is easier than you might think to master pounding the chicken breasts so that they are thin. Using a meat mallet is ideal, but a small sauce pan will also work, and the key is to go slowly and start at the center, pounding with moderate force so that the meat flattens and moves toward the outer part of the plastic wrap.
Chilling the ballotine helps it retain its form better when you are starting the initial step of cooking. You can prepare these well in advance and keep them in the refrigerator until it’s time to cook them in the water, making this a perfect dish for your next dinner party.