Ingredients / 4 people
125 g Bleu de Bresse
4 chicken breasts
200 g of Paris mushrooms fresh
1 slice of sandwich without edges
125 g of seedlings (spinach)
salt
4 chicken breasts
200 g of Paris mushrooms fresh
1 slice of sandwich without edges
125 g of seedlings (spinach)
salt
pepper
3 sprigs of parsley
Olive oil
1 shallot
½ clove garlic
3 sprigs of parsley
Olive oil
1 shallot
½ clove garlic
Material: Special plastic wrap microwave cooking
Rolled poultry preparation Bleu de Bresse and sprouts
1. Prepare the chicken: remove the lanyard (freeze it for another
recipe) and possibly split the white if too thick, then flatten them
with a rolling pin.
2. Place them at the center of a large piece of plastic wrap and season (salt, pepper).
3. Prepare the stuffing by returning the peeled and diced mushrooms in a little olive oil with ½ clove of garlic and shallot finely chopped. Roughly chop the young shoots knife and add them. Add salt and pepper, add the chopped parsley and plucked and cook 5-10 minutes, until the water evaporates
4. Book stuffing in a bowl for 10 minutes. Add the diced Bresse Bleu and soaked bread in a little water and gently squeezed. Mix well with hands.
5. Place in center of each white stuffing and gently roll up tightly the edges to form a coil with the film. Put a second film layer to double the first and close with a knot. If your whites are small, please do only 2 beads (each with 2 white), instead of 4. The ideal is to superimpose well to avoid leaving holes that let the stuffing escape.
6. Bake the rolls in simmering water not boiling for 15 minutes, rotating them
in water to be sure it cooks evenly.
7. Remove the chicken ballotines, rinse under water to stop the cooking and remove the film.
8. Cut into slices about 1 cm and serve with rice and a creamy Bleu de Bresse or with a salad of young shoots.
To finish
We can add a whole egg in the stuffing to make it less runny and takes better. It may also decide to color the ballotines after removing the film, by cooking in a little butter.
2. Place them at the center of a large piece of plastic wrap and season (salt, pepper).
3. Prepare the stuffing by returning the peeled and diced mushrooms in a little olive oil with ½ clove of garlic and shallot finely chopped. Roughly chop the young shoots knife and add them. Add salt and pepper, add the chopped parsley and plucked and cook 5-10 minutes, until the water evaporates
4. Book stuffing in a bowl for 10 minutes. Add the diced Bresse Bleu and soaked bread in a little water and gently squeezed. Mix well with hands.
5. Place in center of each white stuffing and gently roll up tightly the edges to form a coil with the film. Put a second film layer to double the first and close with a knot. If your whites are small, please do only 2 beads (each with 2 white), instead of 4. The ideal is to superimpose well to avoid leaving holes that let the stuffing escape.
6. Bake the rolls in simmering water not boiling for 15 minutes, rotating them
in water to be sure it cooks evenly.
7. Remove the chicken ballotines, rinse under water to stop the cooking and remove the film.
8. Cut into slices about 1 cm and serve with rice and a creamy Bleu de Bresse or with a salad of young shoots.
To finish
We can add a whole egg in the stuffing to make it less runny and takes better. It may also decide to color the ballotines after removing the film, by cooking in a little butter.
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Rolled poultry preparation Bleu de Bresse and sprouts
1. Prepare the chicken: remove the lanyard (freeze it for another
recipe) and possibly split the white if too thick, then flatten them
with a rolling pin.
2. Place them at the center of a large piece of plastic wrap and season (salt, pepper).
3. Prepare the stuffing by returning the peeled and diced mushrooms in a little olive oil with ½ clove of garlic and shallot finely chopped. Roughly chop the young shoots knife and add them. Add salt and pepper, add the chopped parsley and plucked and cook 5-10 minutes, until the water evaporates
4. Book stuffing in a bowl for 10 minutes. Add the diced Bresse Bleu and soaked bread in a little water and gently squeezed. Mix well with hands.
5. Place in center of each white stuffing and gently roll up tightly the edges to form a coil with the film. Put a second film layer to double the first and close with a knot. If your whites are small, please do only 2 beads (each with 2 white), instead of 4. The ideal is to superimpose well to avoid leaving holes that let the stuffing escape.
6. Bake the rolls in simmering water not boiling for 15 minutes, rotating them
in water to be sure it cooks evenly.
7. Remove the chicken ballotines, rinse under water to stop the cooking and remove the film.
8. Cut into slices about 1 cm and serve with rice and a creamy Bleu de Bresse or with a salad of young shoots.
To finish
We can add a whole egg in the stuffing to make it less runny and takes better. It may also decide to color the ballotines after removing the film, by cooking in a little butter.
2. Place them at the center of a large piece of plastic wrap and season (salt, pepper).
3. Prepare the stuffing by returning the peeled and diced mushrooms in a little olive oil with ½ clove of garlic and shallot finely chopped. Roughly chop the young shoots knife and add them. Add salt and pepper, add the chopped parsley and plucked and cook 5-10 minutes, until the water evaporates
4. Book stuffing in a bowl for 10 minutes. Add the diced Bresse Bleu and soaked bread in a little water and gently squeezed. Mix well with hands.
5. Place in center of each white stuffing and gently roll up tightly the edges to form a coil with the film. Put a second film layer to double the first and close with a knot. If your whites are small, please do only 2 beads (each with 2 white), instead of 4. The ideal is to superimpose well to avoid leaving holes that let the stuffing escape.
6. Bake the rolls in simmering water not boiling for 15 minutes, rotating them
in water to be sure it cooks evenly.
7. Remove the chicken ballotines, rinse under water to stop the cooking and remove the film.
8. Cut into slices about 1 cm and serve with rice and a creamy Bleu de Bresse or with a salad of young shoots.
To finish
We can add a whole egg in the stuffing to make it less runny and takes better. It may also decide to color the ballotines after removing the film, by cooking in a little butter.
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