Roast Chicken and Chorizo Ballotine
Recipe
Chop, season, sauté, bake and enjoy. This Roast Chicken Chorizo Ballotine is boned, stuffed, and folded to perfection.
Serves: 4 people | Prep time: 15 minutes | Cooking time: 40 minutes
French
Ingredients
- 4 x Chicken breasts
- 100g Specially Selected Chorizo
- 1 x Red onion
- 50g Fresh breadcrumbs
- 25g Tomato purée
- 30ml Water
- 1 x Tsp Dried Oregano
- 2 x Cloves Garlic
- 60ml Olive oil
For the sauce
- 15g Tomato purée
- 15g Green pesto
- 1x Quixo Chicken stock pot
- 20ml Lemon juice
- 120ml Water – or White wine
- 50ml Double cream
- Black pepper
Method
- Peel and finely chop the red onion.
- Peel and mince the garlic.
- Peel the papery skin off the chorizo and chop finely.
- In a large frying pan sauté the chopped onion and garlic on a low light for a few mins with 30ml olive oil.
- Then add the chopped chorizo and sauté for another 5 minutes.
- Turn off the heat, add the breadcrumbs, tomato purée, oregano, water and stir well to mix.
- Allow the stuffing to cool.
- Beat the chicken breasts with a wooden rolling pin between some greaseproof paper – to flatten them into escalopes.
- Divide the stuffing into four.
- Put a portion in the centre of each chicken breast and roll up to form an oval shape.
- Put them on a greased baking dish with the cut edge on the bottom.
- Drizzle over the remaining olive oil and bake in the oven for 35 minutes.
To make the sauce
- Put the tomato purée, pesto, stock pot, water or wine, lemon juice and cream in a small saucepan.
- Slowly bring to the boil
- Season with some black pepper
- Serve alongside the chicken.