Market Market Herb Bouquet Chicken Ballotine

Ingredients

• 4 pieces (about 6 oz each) boneless, skinless chicken breasts
• 4 slices prosciutto
• 6 oz cremini mushrooms
• 2 cups, packed baby spinach
• 1 small shallot
• 2 cloves garlic
• 1/2 cups panko breadcrumbs
• 1/3 cups grated Parmesan
• 2 tbsp, chopped fresh flat-leaf parsley
• 1 tbsp, chopped fresh thyme
• 1 tbsp, chopped fresh chives
• 1 medium (zested + 1 tbsp juice) lemon
• 6 tbsp (total; room temp) unsalted butter
• 2 tbsp olive oil
• 1/2 cups dry white wine
• 12 oz roasted red peppers (jarred, drained)
• 1 tsp Dijon mustard
• 1 1/2 tsp (divided) kosher salt
• 1 tsp (divided) freshly ground black pepper

How to Make Market Market Herb Bouquet Chicken Ballotine

1. Preheat the oven to 375°F (190°C). Line a sheet tray with parchment and set a wire rack on top for the finished ballotines.
2. Prepare the filling: finely chop the shallot and garlic. Thinly slice the mushrooms. Heat 1 tbsp olive oil in a skillet over medium heat, add the shallot and cook until translucent, then add the garlic and mushrooms and sauté until the mushrooms release their liquid and it evaporates, about 6–8 minutes.
3. Add the spinach to the mushrooms and cook until wilted, then remove from heat and stir in the panko, Parmesan, chopped parsley, thyme, chives, lemon zest and 1/2 tsp kosher salt and 1/4 tsp black pepper; taste and adjust seasoning. Let the mixture cool slightly so it holds together when rolled.
4. Butterfly each chicken breast: slice horizontally almost through, open like a book and place between plastic wrap, then pound gently with a meat mallet to an even 1/4–1/3-inch thickness. Season both sides with 3/4 tsp kosher salt and 1/2 tsp black pepper in total across all breasts (divide evenly).
5. On each flattened breast, lay one prosciutto slice, then place about 1/4 of the cooled filling across the center; roll tightly from the long edge to form a neat cylinder and tie in two places with kitchen twine to secure.
6. Heat a large ovenproof skillet over medium-high, add the remaining 1 tbsp olive oil and 1 tbsp butter. Sear the ballotines seam-side down until golden, about 2–3 minutes per side to color all sides, then transfer the skillet to the preheated oven and roast until an instant-read thermometer in the center reads 155–160°F, about 12–18 minutes depending on size.
7. While the chicken roasts, make the roasted red pepper coulis: combine drained roasted peppers, 1 tsp Dijon, 1 tbsp olive oil, 1 tbsp lemon juice, a pinch of salt and pepper in a blender and purée until very smooth; pass through a fine sieve into a bowl and keep warm.
8. When the chicken is done, remove the ballotines to a cutting board and tent loosely with foil to rest 8–10 minutes. Meanwhile place the skillet back on medium, add the white wine to deglaze, scraping any browned bits, reduce by half (2–3 minutes) then whisk in 1 tbsp cold butter to finish a glossy pan jus; season to taste.
9. Make the finishing herb butter by mashing together the remaining 4 tbsp room-temperature butter with 1 tbsp chopped parsley, 1 tsp chopped chives, 1/2 tsp chopped thyme, 1/2 tsp lemon juice and a pinch of salt; form into a small log or spoon into a bowl.
10. To serve, slice each ballotine into 3/4-inch medallions, place a smear of red pepper coulis on each plate, fan 3–4 medallions over the sauce, drizzle with a little pan jus and place a small slice or dollop of the lemon-herb butter on the warm chicken so it melts. Garnish with extra chopped parsley if desired.

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