Are you ready to elevate your dinner game with a mouthwatering recipe that combines the classic British love for pickles and cheese? This Chicken Ballotine stuffed with Branston Smooth Pickle and Cheese is about to become your new culinary obsession! Imagine tender, juicy chicken breasts rolled to perfection, hiding a surprise filling of creamy cheese and tangy pickle that will make your taste buds dance with excitement. Whether you're looking to impress dinner guests or treat yourself to a gourmet meal, this recipe promises to deliver a flavor explosion that's both sophisticated and comfortingly familiar.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 100g Branston smooth pickle
- 150g cheese (cheddar or your choice), grated
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat your oven to 180°C (350°F). This will ensure that the chicken cooks evenly and thoroughly.
- Prepare your workspace by gathering all the ingredients: 4 chicken breasts, 100g Branston smooth pickle, 150g grated cheese (cheddar or your choice), salt, pepper, and olive oil.
- Place the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about 1/2 inch. This will help the chicken cook evenly and make it easier to roll.
- Season both sides of the flattened chicken breasts with salt and pepper to taste.
- In a mixing bowl, combine the Branston smooth pickle and grated cheese. Stir until well mixed. This will be your stuffing for the chicken.
- Take a flattened chicken breast and place a generous spoonful of the pickle and cheese mixture in the center. Be careful not to overfill, as this may cause the filling to spill out during cooking.
- Fold the sides of the chicken breast over the filling, then carefully roll it up from the bottom to the top, creating a tight cylinder. Use toothpicks or kitchen twine to secure the ends and prevent the filling from escaping.
- Repeat the stuffing and rolling process with the remaining chicken breasts.
- In a large oven-safe skillet, heat a drizzle of olive oil over medium-high heat. Once the oil is hot, add the chicken ballotines, seam side down. Sear them for about 3-4 minutes until they are golden brown.
- Once the chicken is browned, carefully flip the ballotines to brown the other side for an additional 3-4 minutes.
- Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 75°C (165°F).
- Once cooked, remove the chicken from the oven and let it rest for about 5 minutes before slicing. This will help retain the juices.
- Carefully slice each chicken ballotine into medallions and arrange them on a serving platter. You can drizzle with a bit of olive oil or serve with a side salad or vegetables of your choice.
- Enjoy your delicious Chicken Ballotine stuffed with Branston smooth pickle and cheese!
Tips
- Temperature is Key: Always use a meat thermometer to ensure your chicken reaches the safe internal temperature of 75°C (165°F).
- Pounding Technique: When flattening the chicken, use gentle, even strokes to avoid tearing the meat. A smooth, consistent thickness helps with even cooking.
- Sealing Matters: Use toothpicks or kitchen twine to secure the ballotines tightly. This prevents the delicious filling from leaking during cooking.
- Resting is Crucial: Let the chicken rest for 5 minutes after cooking to allow the juices to redistribute, ensuring maximum moisture and flavor.
- Cheese Selection: While cheddar works wonderfully, experiment with different cheeses like Gruyère or a sharp white cheddar for unique flavor profiles.
- Prep Ahead: You can prepare the ballotines earlier in the day and refrigerate them, making them perfect for stress-free entertaining.
- Serving Suggestion: Pair with a light salad or roasted vegetables to complement the rich, tangy flavors of the dish.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 8g
Protein: 45g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 135mg
