Recipe for chicken roll with soufflé stuffing
This was my first attempt at making a soufflé stuffing, and it definitely won’t be the last!
It turned out to be a mild and “delicate” dish that can be varied infinitely. Next time, for example, I will try to prepare my chicken roll sous vide without the Serrano ham. This way, the chicken will be without a crust, and the dish will have an even more refined and delicate expression.
I served a wonderful pea purée with fresh peas on top, but instead of going the pea route, one could also make pickled Jerusalem artichokes, Jerusalem artichoke purée, and for example, butter-fried Jerusalem artichokes with the dish. It’s really only your imagination that sets the limit!
This recipe is for either two main courses or four appetizers. You will need, among other things, a meat hammer and heat-resistant plastic wrap.
I also mention “ballotine” in the recipe, and the ballotine is just the “roll” we make when the chicken breast is rolled into the Serrano ham and the soufflé stuffing.
Recipe for Chicken Roll with Soufflé Stuffing
Chicken Roll with Soufflé Stuffing
Equipment
- Knife
- Cutting Board
- Blender
- Meat Hammer
- Pot
- Hob
- Frying Pan
Ingredients
Souffle Filling
- 1 pcs. Chicken Breast
- 1 pcs. Egg
- 50 gram Cream
- Salt and Pepper from the grinder
- Thyme
Chicken Ballotine
- 6 slices Serrano ham
- 1 Chicken Breast
- ground chicken soufflé stuffing
- Ghee or butter - for frying
Onion Skins
- 1 pcs. Zittauer Onions
- 100 gram White Wine
- 5 gram White Wine Vinegar or apple cider vinegar
Pea Puree
- 150 gram Peas fine
- 1 clove Garlic
- 1 pcs. Onion small
- Thyme
- Butter for seasoning, approximately 25 - 50 grams
- Salt and Pepper for seasoning
- Lemon Juice for seasoning
- Vinegar for seasoning
Instructions
Soufflé Stuffing
- Cut the chicken into smaller pieces and put them in the blender.
- Blend to a fine stuffing.
- Add eggs, cream, salt, pepper, and thyme, and blend again, just until the stuffing comes together.
Chicken Ballotine
- Pound the chicken breast flat and cut it into two long pieces.
- Make two ballotines: Lay two pieces of plastic wrap on the table and place three slices of serrano ham on each piece of plastic wrap. The slices should be aligned lengthwise and slightly overlap each other.
- Make your ballotine by spreading a layer of soufflé stuffing on the serrano ham and placing a piece of chicken breast in the middle of the stuffing.
- Roll your ballotine tightly lengthwise. Tighten the plastic wrap well.
- Take a new piece of plastic wrap and roll it on the outside, so your ballotine is covered by two pieces of wrap.
- Repeat and make the other ballotine as well.
- Poach the two ballotines in simmering water for 15 - 20 minutes. The water should not boil rolling. If some air has entered your ballotines, hold them down so they remain completely submerged.
- Once cooked, remove them from the water and remove the plastic wrap.
- Pat them dry gently with a clean kitchen towel before browning them in a hot pan with butter or ghee.
Onion Skins
- Peel the onion and halve it.
- Separate the onion into layers and remove the membranes.
- Place the onion skins curved side up and cut side down on a hot pan. Let them cook until the edges (cut side) have taken on some color. This will take 4 - 6 minutes on medium heat.
- Add the white wine to the pan along with white wine vinegar / apple cider vinegar and let the onions simmer for 10 minutes.
Pea Purée
- Boil all ingredients for 10 minutes.
- Drain the liquid and put the cooked peas, onion, garlic, and thyme into a blender.
- Blend to a fine purée.
- Season the purée with butter, vinegar, lemon juice, salt, and pepper to taste.
Serving
- Cut each ballotine in half with a diagonal cut and place them on plates with the pea purée, onion skins, and optionally fresh peas sprinkled on top.