A stuffed chicken roll with wedges and peppercorn sauce
This recipe brings together a chicken breast roll filled with seasoned sausage meat and wrapped in bacon, paired with sweet potato wedges and steamed green beans. Finished with a creamy peppercorn pan sauce, it gives you a complete plate with a balance of rich, savoury flavours and satisfying textures.
Serves: 4
Prep time: 30 minutes
Brisket Cook time: 50 minutes
Total Time: 1½ hours (approx)
Ingredients
- 4 Skinless Chicken Breasts
- 250g (2-5%) Sausage Mince
- 8 rashers Shortcut Bacon
- 1 tbsp Chopped Fresh Parsley
- 1 tbsp Fresh Thyme Leaves
- 1 tsp Garlic Powder
- 0.5 tsp Salt
- 11 tbsp Olive Oil
- 500g Sweet Potatoes
- 0.5 tsp Smoked Paprika
- 300g Green Beans
- 1 sml French Shallot
- 2 tsp Cracked Black Peppercorns
- 125 ml Chicken Stock
- 150 ml Light Cooking Cream
Method:
- Preheat your oven to 200°C. Cut the sweet potatoes into even wedges and toss them in a bowl with 2 tsp of the olive oil, smoked paprika, and a pinch of salt.
- Line a baking tray with baking paper, arrange the sweet potato wedges in a single layer, and roast for 35 minutes, turning halfway through until tender.
- Place each skinless chicken breast between two sheets of clingwrap. Bash gently with a rolling pin until flattened to an even thickness of about 1cm.
- In a bowl, mix the extra lean pork sausage meat, chopped fresh parsley, fresh thyme leaves, garlic powder, salt, and ground black pepper until fully combined.
- Lay a long piece of foil on a clean work surface, topped with a sheet of clingwrap. Trim any visible fat from the lean shortcut bacon rashers and lay them side by side in a slight overlap.
- Place the flattened chicken breasts over the bacon layer, ensuring no gaps remain.
- Form the seasoned sausage meat into a thin log along the edge closest to you.
- Roll the bacon and chicken tightly over the filling using the clingwrap for leverage. Wrap tightly in the foil and twist the ends securely like a bonbon.
- Bring a large pot of water to a gentle simmer. Submerge the wrapped ballotine and poach for 25 minutes. Carefully remove and peel away the wrapping.
- Heat the remaining 1 tsp of olive oil in a non-stick frypan over medium heat. Sear the ballotine for 8 to 10 minutes, turning often until evenly browned. Transfer to a board to rest.
- Add the finely diced french shallot and cracked black peppercorns to the same frypan. Cook for 1 minute, then pour in the chicken stock and simmer until reduced by half. Lower the heat, stir in the light cooking cream, and simmer gently for 2 minutes until slightly thickened.
- Steam or blanch the green beans in boiling water for 3 minutes until tender-crisp, then drain well.
To Finish....
Slice the Chicken Ballotine into rounds, portion onto plates with the sweet potato wedges and green beans, and drizzle the warm peppercorn sauce over the top.
Approx. Macros Per Serve (4 Serves):
560kcal
Protein: 55g
Carbs: 34g
Fat: 18g
Fibre: 6g
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