This chicken ballotine, inspired by Jamie Oliver’s chicken ballotine, but with a twist using Branston Smooth Pickle, is refined and impeccable in taste! It is the best ballotine using chicken breasts.
- 4 chicken breasts, preferably with skin
- 40ml (8 tsp) Branston Smooth Pickle
- 120g (4 oz) Roquefort cheese
- 15ml (1 tbsp) oil
- 15ml (1 tbsp) butter
- Salt and pepper, to taste
- Preheat the oven to 180°C/355°F/gas mark 4.
- With a knife, make an incision at the top, thick part of the breast. Gently push the knife down to deepen the cut, thus creating a pocket for the filling.
- Fill each breast with 10ml (2 tsp) of pickle and fill any remaining space with cheese.
- Let the butter and oil sizzle in an oven safe frying pan and fry the breasts skin side down until the skin is crisp and golden brown.
- Turn the breasts over and transfer the pan to the oven to cook for 10-15 minutes.
- Cooking time varies depending on the size of the chicken breasts. The chicken’s internal cooking temperature should be 75°C (165°F) and the meat should be firm to the touch.
- Serve with crushed new potatoes, steamed broccoli and roasted cherry tomatoes.
- The above recipe is the cheat’s guide to the French chicken ballotine. Usually it entails deboning a chicken leg but keeping most of the meat intact, which is then stuffed and cooked. Trust me, using this breast method is much easier with more or less the same result!
- Cheddar is an old favourite to match with Branston Smooth Pickle, but Roquefort works well too. If you’re not a fan of blue cheese, try Swiss Jura Montagne. Crumbly cheese yield the best results!
- The following types of blue cheese will work well in this recipe: stilton, roquefort, cambozola, cashel blue, danish blue cheese, dolcelatte and gorgonzola.
- Category: Main
- Cuisine: French
- Serving Size: 1 serving
- Calories: 181
- Sodium: 563 mg
- Fat: 15.5 g
- Saturated Fat: 8.1 g
- Carbohydrates: 3.9 g
- Protein: 6.5 g
- Cholesterol: 35 mg