Chicken Ballotine With Creamy Leek & Chestnut Stuffing Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F and prepare a baking dish.
• STEP 2.In a skillet, melt butter and sauté leeks until softened. Add chestnuts and cook for another 2 minutes.
• STEP 3.In a bowl, combine the sautéed leeks and chestnuts with cream, breadcrumbs, thyme, salt, and pepper. Mix well.
• STEP 4.Place the deboned chicken on a clean surface and spoon the stuffing mixture onto the center. Roll the chicken tightly and secure with kitchen twine.
• STEP 5.Transfer the chicken ballotine to the prepared baking dish and roast for about 1 hour, or until the internal temperature reaches 165°F.
• STEP 6.Remove from the oven and let rest for 10 minutes before slicing. Serve with roasted vegetables or a side salad.

Storage and Serving

• Leftover chicken ballotine can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven or microwave before serving.