Easy Tutorial Chicken Ballotine

We can cook Chicken Ballotine using 17 ingredients and 8 steps. Here is how you cook Chicken Ballotine.

Ingredients of Chicken Ballotine

1. Prepare 1 of Chicken Breast (with skin, butterflied).
2. Prepare 1 of Whole Chicken Leg (deboned, with skin).
3. You need to prepare of [Filling].
4. Prepare 2 pc of Breakfast Strips (e.g. bacon).
5. You need to prepare 50 g of Spinach.
6. Prepare 50 g of Mozzarella.
7. You need to prepare 20 g of Garlic (minced).
8. You need to prepare 1 pinch of Salt.
9. You need to prepare 1 pinch of Black Pepper.
10. Prepare 1 Tbsp of Olive Oil.
11. Prepare of [Other Necessities].
12. Prepare as needed of Cling Wrap (good ones like Glad).
13. Prepare as needed of Salt.
14. You need to prepare as needed of Black or White Pepper (for season).
15. Prepare as needed of Cooking Oil (for searing).
16. You need to prepare of [Optional].
17. Prepare 4 pc of Breakfast Strips (to wrap Chicken Breast).

Chicken Ballotine directions

1. PREP CHICKEN: butterfly the Chicken Breast by firstly creating an incision with your knife starting from the thickest part. Once you made the incision, open up the Breast and gently pull the meat back as you continue to run your knife. Stop once the Breast thins out. Don't cut all the way through..
2. HAMMER: Lay the Chicken flat and flatten them out into a uniform thickness..
3. MARINADE: season both sides of the Chicken with Salt and Pepper. Set aside..
4. FILLING: heat 1 Tbsp of Olive Oil in a hot pan. Fry the Garlic until fragrant and then add the Spinach, Salt and Pepper. Cook until the Spinach has wilted, then remove, set aside and let it cool..
5. PREP ROLL: lay a sheet of Cling Wrap over a flat surface. Place the Chicken on the Cling Wrap. Then, lay one Breakfast Strip and top it off with Mozzarella and the Spinach Filling. Don't fill too much. With the Chicken Breast, line Breakfast Strips in a row on the Cling Wrap before you place the Chicken..
6. ROLL: then, roll the Chicken as close and as tight as you can without spilling the Filling. Once the Chicken is rolled, wrap the Ballotine with the Cling Wrap. Tie of the ends, making sure they are close, tight and secure. Do this twice more to prevent punctures and leaks..
7. POACH: bring a pot of water to a simmer or scalding and then put in the Ballotine. Poach for 30 minutes. After that, lift the Ballotine into a bowl. With a knife, pierce the Cling Wrap to drain any liquid. Discard the Cling Wrap..
8. SEARING: heat 2-3 Tbsp of Cooking Oil in a hot pan. With a pair of tongs, sear the surface of the Ballotine to until brown. I serve this with Sweet Tamarind Sauce..

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