Steamed ballotine of chicken


  • 2 chicken breasts
  • 100 g pork mince
  • 2 large field mushrooms
  • 1 large banana shallots, peeled
  • 1 handful parsley, chopped
  • 300 ml chicken stock
  • 1 knob butter
  • 1 clove garlic, crushed
  • 1 splash white wine
  • 250 ml double cream
  • 1 handful roasted new potatoes
  • 3 outer leaves savoy cabbage,


    step 1

    Put a large pan of water on to boil.

    step 2

    Cut down the long side of the chicken breast, almost slicing in half width wise and open up like a book, then sandwich between two sheets of Clingfilm. Bash out the chicken with the back of a saucepan, it should be really thin. Then take away the Clingfilm.

    step 3

    Dice the mushrooms and ½ of the shallot and mix in to the pork mince with some salt and pepper. Use a small blender if you have one.

    step 4

    Spread a little of the pork mix onto the chicken into a thin layer. Roll up the chicken into a sausage shape and wrap in cling film tightly. Repeat with the other chicken breast.

    step 5

    Poach the chicken ballotines in the pan of water for 20 minutes until cooked through, making sure the water isn’t quite boiling otherwise the chicken will become tough.

    step 6

    Sweat the other half of the shallot in a pan with butter for a minute, then add the garlic. Splash white wine into the pan and reduce until almost gone.

    step 7

    Add the chicken stock and reduce by half, then pour in the cream, bring to simmer and take off heat to add the remaining parsley.

    step 8

    Unwrap the chicken from the cling film and fry in a hot pan with butter until coloured all over.

    step 9

    Slice the chicken and serve on a bed of cabbage with the roasted new potatoes and a drizzle of the sauce. Serves 4