Chicken ballotine with pistachios and leek
An easy to make chicken breast roll stuffed with pistachios and leek and wrapped in smoky pancetta
Servings Prep Time
3 10minutes
Cook Time Passive Time
45minutes 1hour
Servings Prep Time
3 10minutes
Cook Time Passive Time
45minutes 1hour
Ingredients
Instructions
  1. Thinly slice the echallion shallots and the leek, and chop the garlic. Pre-heat the oven to 230 degrees, 450 Fahrenheit, Gas Mark 8. Chop the pistachio kernels and set aside.
  2. In a large frying pan, add a glug of olive oil and heat on medium heat. Add the shallots, garlic and leek and sweat on a low heat for 10 minutes until soft. Add the tomato puree and mix well. Add the chopped pistachio nuts, the basil leaves and mix well.
  3. Slice the chicken breast lengthways without cutting through as if you were creating a book. Open the breast flat and season with salt and black pepper on both sides.
  4. Lay the pancetta slices overlaying them slightly. Place the chicken breast across the pancetta slices and place two tablespoons of filling in the middle.
  5. Roll the chicken breast like it was a swiss roll and wrap tightly in kitchen foil, sealing the ends with a twist. Place the rolls on the fridge for at least 1 hour so they get a bit firmer. Place the chicken rolls in a baking tray in the oven and cook for 15-20 minutes. Remove from the oven, unwrap the foil and let them rest for 10 minutes.
  6. Spray a frying pan with a little oil, remove the foil and sear the pancetta on medium heat in order to render the fat to a crispy consistency.