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–+ servings

Ballantine of chicken with pork & prune stuffing

Print Recipe
Course Main Course
Cuisine French
Servings 8 People

Ingredients
  

  • .75 kg Chicken breast
  • .5 kg Pork mince
  • .1 kg diced onion
  • 50 grams diced celery
  • 50 grams diced carrot
  • 50 grams dijon mustard
  • 10 grams salt
  • 80 grams Prunes
  • 5 grams NY pepper
  • .5 kg bacon
  • 5 grams fresh oregano

Instructions
 

Pork Farce

  • Blend onion, carrot & celery and caramelise in a pan over heat.
  • add chopped Oregano and cook a further minute
  • Deglaze pan with a little wine and mix through pork mince to complete the farce

Make Rolls

  • Lay a sheet of clingfilm on the bench
  • Lay up with streaky bacon going opposite ways with each piece so there are no gaps
  • Using a sharp knife open the chicken breasts out so they ae as flat as possible
  • Lay the flattened chicken between 2 sheets of cling film and lightly beat with the bottom of a sauce pan to an even thickness
  • Place chicken on top of the bacon
  • Lay pork farce down the middle
    Lay the prunes in a line down the middle, squeezing & rolling them to a bit to make them a uniform length
  • Pinch the pork together around the prune
    Use the cling film to roll everything up & roll the ends to make into a tube
  • Rest in the fridge for at least 30 mins

Cook Rolls

  • Cook in Oven at 175℃ for 20 mins, turn and cook a further 15 minutes
  • Chill and portion (1 portion = 2 slices, 16 slices per roll)
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