date: 2020-11-10T06:18:17.522Z image: https://img-global.cpcdn.com/recipes/3224aeaeb58a034d/751x532cq70/chicken-ballotine-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/3224aeaeb58a034d/751x532cq70/chicken-ballotine-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/3224aeaeb58a034d/751x532cq70/chicken-ballotine-recipe-main-photo.jpg author: Laura Munoz ratingvalue: 4 reviewcount: 33790 recipeingredient: - "1 Chicken Breast with skin butterflied" - "1 Whole Chicken Leg deboned with skin" - " Filling" - "2 pc Breakfast Strips eg bacon" - "50 g Spinach" - "50 g Mozzarella" - "20 g Garlic minced" - "1 pinch Salt" - "1 pinch Black Pepper" - "1 Tbsp Olive Oil" - " Other Necessities" - "as needed Cling Wrap good ones like Glad" - "as needed Salt" - "as needed Black or White Pepper for season" - "as needed Cooking Oil for searing" - " Optional" - "4 pc Breakfast Strips to wrap Chicken Breast" recipeinstructions: - "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." - "HAMMER: Lay the Chicken flat and flatten them out into a uniform thickness." - "MARINADE: season both sides of the Chicken with Salt and Pepper. Set aside." - "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." - "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." - "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." - "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." - "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." categories: - Recipe tags: - chicken - ballotine katakunci: chicken ballotine nutrition: 293 calories recipecuisine: American preptime: "PT26M" cooktime: "PT37M" recipeyield: "1" recipecategory: Lunch ---  Hello everybody, it's John, welcome to our recipe site. Today, we're going to prepare a special dish, chicken ballotine. It is one of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious. Chicken Ballotine is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is simple, it's fast, it tastes yummy. They are fine and they look wonderful. Chicken Ballotine is something that I've loved my whole life. To begin with this recipe, we have to first prepare a few components. You can cook chicken ballotine using 17 ingredients and 8 steps. Here is how you cook it. ##### The ingredients needed to make Chicken Ballotine: 1. Make ready 1 Chicken Breast (with skin, butterflied) 1. Make ready 1 Whole Chicken Leg (deboned, with skin) 1. Get [Filling] 1. Take 2 pc Breakfast Strips (e.g. bacon) 1. Take 50 g Spinach 1. Take 50 g Mozzarella 1. Get 20 g Garlic (minced) 1. Prepare 1 pinch Salt 1. Get 1 pinch Black Pepper 1. Prepare 1 Tbsp Olive Oil 1. Get [Other Necessities] 1. Get as needed Cling Wrap (good ones like Glad) 1. Prepare as needed Salt 1. Get as needed Black or White Pepper (for season) 1. Prepare as needed Cooking Oil (for searing) 1. Make ready [Optional] 1. Prepare 4 pc Breakfast Strips (to wrap Chicken Breast) ##### Instructions to make Chicken Ballotine: 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. 1. HAMMER: Lay the Chicken flat and flatten them out into a uniform thickness. 1. MARINADE: season both sides of the Chicken with Salt and Pepper. Set aside. 1. 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. 1. 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. 1. 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. 1. 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. 1. 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. So that's going to wrap this up for this exceptional food chicken ballotine recipe. 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