Ballotine Chicken with Provençal Sauce and Oregano White Rice

Ballotine chicken with provençal sauce and oregano white rice #igersFoodie #igersFood #igersoftheday #igFood #igFoodie

A photo posted by Kashif Malim (@kashifmalim) on

This is a nice chicken recipe that isn’t that hard to make but tastes great! Thanks for giving me the idea to cook this Aisha! The total cooking time isn’t that much but the prep can take quite some time. Set aside around 4 hours for this one. Serves between 3 to 4 people.

Ingredients For The Chicken “Crust”:

  • Four skinless chicken breasts
  • Some dried basil, oregano, and thyme
  • Some lemon juice
  • Salt and pepper to taste

Ingredients For The Chicken Stuffing:

  • About 150 grams chicken mince
  • Some mozzarella cheese (You can also use cheddar if you wish)
  • About 2 ml of ginger garlic paste
  • Freshly chopped parsley or coriander, mint leaves, and spring onions
  • Some dried tarragon, lemon powder, basil, and oregano
  • Salt and pepper to taste

Ingredients For The Provençal Sauce:

  • 8 small tomatoes, quartered
  • 1 cup of green or black olives
  • 1 cup of finely chopped onions
  • Freshly chopped parsley or coriander, mint leaves, and spring onions
  • About 2 ml of ginger garlic paste
  • 1 cup of water
  • 100 ml of chicken stock
  • Two tablespoons of olive oil
  • Dried oregano, thyme, basil, fennel seeds, and rosemary
  • About a teaspoon of white vinegar (if you feel like it)
  • Some organic red food coloring (if you feel like it)
  • Salt and black/white pepper to taste

Ingredients For The Oregano White Rice:

  • 2 cups white Basmati rice
  • 1 cup chicken stock
  • 2 teaspoons salt
  • Some freshly ground black pepper
  • Some dried oregano, thyme, and lemon powder
  • A drizzle of olive oil

Directions For Making The Stuffing:

A mince chicken filling made with mozzarella cheese, nice aromatic herbs, fresh coriander, mint, and spring onions.

A mince chicken filling made with mozzarella cheese, nice aromatic herbs, fresh coriander, mint, and spring onions.

  • Take the chicken mince, cheese, dried herbs and ginger garlic paste, and blend it until it turns into a paste like consistency, then empty it into a bowl. Add in salt and pepper to taste, then mix in the freshly chopped coriander, mint, and spring onions.
  • Put the stuffing into the fridge for some time while you work on the chicken breasts.

Making The Chicken Ballotine:

Chicken breasts, flattened to 1.5cm thickness and ready to be seasoned and wrapped around some scrumptious filling!

Chicken breasts, flattened to 1.5cm thickness and ready to be seasoned and wrapped around some scrumptious filling!

  • Place the chicken breasts between two large sheets of cling film and use a rolling pin to flatten them out evenly to between 1 to 1.5 centimeter thickness.
  • Once that’s done, place two chicken breasts onto a sheet of cling film, season both sides of the chicken breasts with the herbs, salt, pepper, and lemon, then put a few tablespoons of the filling onto one of the breasts. Then place the other breast on top of the filling, making sure it isn’t spilling out from anywhere and tightly wrap the clingfilm around it, making it look like a sausage.
Ballotine chicken resting in the fridge! One's shaped looked a bit off but I fixed it by wrapping it a bit tighter.

Ballotine chicken resting in the fridge! One’s shaped looked a bit off but I fixed it by wrapping it a bit tighter.

  • Repeat the process with the other two chicken breasts, and then refrigerate the parcels for 2 to 3 hours.

Making The Provençal Sauce:

A nice, savory sauce of French origin with some nice aromatic herbs, and lots of tomatoes!

A nice, savory sauce of French origin with some nice aromatic herbs, and lots of tomatoes!

  • Quarter the tomatoes, then pop them into the blender till they’re a pulpy mess.
  • Add in the chopped onions, and olives then blend the mixture again.
  • Then add in the rest of the ingredients except the food coloring and fresh, chopped coriander, mint, and spring onions, and blend it some more.
  • Once it’s all mixed in properly, empty the mixture into a saucepan, then add in the food coloring to make the color a deeper red (if you want to, that is). Then start reducing it until it reaches a nice, thick consistency. It will look like the thick, Italian sauce often served with pasta.
  • Once it reaches the desired consistency, mix in the coriander, mint, and spring onions, take it off the heat and let it cool down while you work on the rice.

Making The Rice:

  • Soak the rice in some water for about 15 minutes or so, then strain it.
  • Boil some water in a large saucepan and add in the seasoning, herbs, oil, and chicken stock. As soon as the water is hot enough, empty the rice into it and let it boil for about 15 minutes or so, until the rice has absorbed all the liquid.
  • Turn off the heat and put a tight lid on the pot, then leave it be until you’re ready to eat.

Cooking The Chicken:

Golden fried ballotines, ready to be served!

Golden fried ballotines, ready to be served!

  • Take the chicken breasts out of the fridge, and let them come to room temperature. Then, wrap them up in some aluminum foil tightly so that water can’t seep into it.
  • Put the chicken parcels into some boiling water in a pot, and leave them to cook for about 20 minutes on medium heat.
  • After that, take the chicken parcels out of the water, then gently unwrap the parcels, letting any liquid in the parcels drain off before removing the clingfilm.
  • Once that’s done, heat a non-stick frying pan with some olive oil and butter, then on medium heat, fry the ballotines until they turn an even golden brown, in about 10 minutes or so. Make sure they don’t stick to the pan though!
  • Take them out of the frying pan, and leave them to rest for a bit.
This is a quick and simple plating when you're too hungry to be creative!

This is a quick and simple plating when you’re too hungry to be creative!

Take the ballotines and cut them into evenly sized slices of around half an inch, each. Heat the sauce a bit before serving. Take some rice in a bowl, and arrange it on the plate to look like a nice dome of rice. Pour a tablespoon or so of sauce next to the rice, then place some of the ballotine slices next to the dome of rice and sauce. Sprinkle some finely chopped mint leaves, coriander, and spring onions around the plate for garnishing. You can also replace the rice with some steamed asparagus and baked potato.





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