Chicken Breast and Foie Gras Ballotine 

A recipe for a chicken breast and Foie Gras ballotine that serves two. If you don’t know this already, a ballotine in cuisine is a traditional French dish that involves deboning a piece of poultry, meat, or fish, stuffing it with a variety of ingredients, and then rolling it into a cylindrical shape. You may have often seen these served as starters and this is very much the picture with this particular dish although we’ve extended it to a larger main serving. The term “ballotine” can also refer to the method of preparation itself. The roll is typically tied with kitchen twine to hold its shape during cooking.

Preparation time: 20 minutes. Cooking time: 20 – 25 minutes. 

Ingredients

For the Ballotine

• 2 boneless, skinless chicken breasts
• 100g foie gras (preferably fresh or semi-cooked)
• 2 slices of prosciutto or Parma ham
• Salt and pepper to taste
• 1 tablespoon butter
• 1 tablespoon olive oil

For the Sauce

• 1 small shallot, finely chopped
• 100ml white wine
• 100ml chicken stock
• 50ml heavy cream
• 1 tablespoon butter
• Salt and pepper to taste

For Garnish (optional):

• Fresh herbs (such as parsley or chives), chopped

Preparation

1. Prepare the Chicken:
   • Lay out a piece of plastic wrap on a flat surface.
   • Place one chicken breast on the plastic wrap and cover it with another piece of plastic wrap.
   • Pound the chicken breast with a meat mallet or rolling pin until it is about 1/4 inch thick. Repeat with the other chicken breast.
2. Assemble the Ballotine:
   • Season the flattened chicken breasts with salt and pepper.
   • Lay a slice of prosciutto or Parma ham on each chicken breast.
   • Cut the foie gras into two equal pieces and place each piece in the center of each chicken breast.
   • Carefully roll the chicken breasts around the foie gras, forming a tight roll. Use the plastic wrap to help shape the roll.
   • Wrap each chicken roll tightly in the plastic wrap, twisting the ends to secure. You can also use kitchen twine to tie the ends if necessary.
3. Cook the Ballotine:
   • Fill a large pot with water and bring it to a gentle simmer (not boiling).
   • Place the wrapped chicken rolls into the simmering water and poach for about 20 minutes.
   • Remove the chicken from the water and let it rest for a few minutes before unwrapping.
4. Sear the Ballotine:
   • In a large skillet, heat the butter and olive oil over medium-high heat.
   • Unwrap the chicken rolls and sear them in the skillet until golden brown on all sides, about 2-3 minutes per side.
   • Remove the chicken rolls from the skillet and keep warm.
5. Prepare the Sauce:
   • In the same skillet, add the chopped shallot and sauté until translucent.
   • Deglaze the skillet with white wine, scraping up any browned bits from the bottom.
   • Add the chicken stock and let it reduce by half.
   • Stir in the heavy cream and let the sauce simmer until it thickens to your desired consistency.
   • Finish the sauce by whisking in the butter and seasoning with salt and pepper to taste.
6. Serve:
   • Slice the chicken ballotines into rounds and arrange them on plates.
   • Drizzle the sauce over the chicken and garnish with fresh herbs if desired.
   • Serve immediately with your choice of side dishes, such as roasted vegetables or mashed potatoes.