Chicken ballotine with herb and pistachio nut filling
An adaptation of Deena Naidoo, MasterChef SA's winning dish from the Michele RouxChallenge on MasterChef SA season 1.
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Loading... Ingredients
- 2 chicken fillets
- stuffing/ mince from 1 chicken sausage
- 30 ml (2 tbsp) coarsely chopped pistachio nuts, toasted
- ½ tsp fresh thyme
- 5 ml (1 tsp) chopped parsley
- ½ tsp salt
- ½ tsp black pepper
- 500 ml (2 cups) chicken or vegetable stock
- 30 ml (2 tbsp) butter
- 30 ml (2 tbsp) olive oil
- 15 ml (1 tbsp) chopped shallots
- ½ tsp minced garlic
- 100 ml chicken stock
- 50 ml fresh cream
- 5 ml (1 tsp) butter
Method
- Flatten chicken breasts by gently pounding each one between 2 pieces of cling wrap until thinned out to approximately 6 mm.
- Mix the chicken mince, pistachio nuts, thyme, parsley and salt and pepper in a bowl.
- Divide this mixture in 2 and place in the centre of each flattened chicken breasts.
- Gently fold into a roll. Place each of these rolls onto a piece of cling wrap.
- Roll into a sausage shape and knot each end to seal off.
- Pouch in the boiling stock 10-15 minutes. Remove from the stock and allow to cool (reserve stock for the sauce).
- Remove wrapping and fry in olive oil and butter until golden brown.
- Remove to rest.
- In the same pan where chicken was fried, combine shallots and garlic, and sauté for 30 seconds.
- Deglaze the pan by pouring in the chicken stock
- Reduce mixture by ½ of original volume.
- Add cream
- Simmer on low heat for a minute
- Pass mixture through strainer. Add the butter.
- Drizzle sauce over the chicken ballotine and serve with Spekko India Gate Classic Basmati Rice.
Sauce