Pancetta and prune chicken ballotine
Ingredients
Instructions
- 4 free-range chicken fillets
- 12 thin slices of pancetta
- 12 pitted soft Agen prunes
- salt and pepper
- chilli powder
- smoked sweet paprika
- Place the fillets on a wooden board.
- Flatten them using a rolling pin so that they are fairly thin, then season with salt and pepper.
- Season with chilli and smoked sweet paprika.
- Place three slices of pancetta and three prunes on each chicken breast.
- Roll the chicken fillets in cling film to obtain a sausage-shaped ballotine then close the ends.
- In a pot of boiling water, poach the sausages for 5 minutes in simmering water.
- Turn off the heat and leave the ballottines in the hot water for 25 minutes.
- Take the ballottines out of their plastic film.
- Slice the ballottines while still warm.
- Arrange the chicken slices on a bed of mixed salad or serve them with a side dish of your choice.
- N.B: You can fry the ballottines in the frothy butter to brown them and cut them into slices.
Pancetta and prune chicken ballotine
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