Recipe: Lemon Chicken Ballotine with Ricotta and Fennel Confit

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The somewhat fancy name for this ballotine of chicken is deceiving. This is a straightforward way to stuff thin chicken breasts and cook them while leaving the meat still moist - often a problem in oven-roasted recipes. Here the breasts don't go in the oven. They're pounded thin, stuffed with fennel confit, and lightly braised in white wine. This leaves them moist and tender - it also leaves your oven off, in this hot weather.

Lemon Chicken Stuffed with Ricotta and Fennel Confit

serves two

4 thin chicken fillets, about a pound
Salt and pepper
1 cup ricotta
1 cup Fennel, Lemon and Garlic Confit
1 tablespoon butter
1 cup white wine

Place the chicken fillets between two pieces of plastic wrap and flatten with a mallet or a heavy frying pan until they are about 1/4 inch thick. Season lightly with salt and pepper and a little olive oil or the leftover, strained lemon oil from Fennel, Lemon and Garlic Confit. Refrigerate overnight or for a few hours.

Mix the ricotta with the confit. Spread a quarter on each fillet and roll tightly. Seal with toothpicks.

Heat a large sauté pan over high heat with the butter and any more oil strained off the chicken. Sear the chicken rolls, flipping with tongs, for about two minutes or until dark golden on each side. Pour in the white wine and turn the heat down to low. Cover and simmer for about twenty minutes or until they are done.

Remove the toothpicks before serving. Serve with extra fennel confit.

Per serving, based on 2 servings. (% daily value)
Calories
357
Fat
21.7 g (33.4%)
Saturated
13.8 g (69.2%)
Trans
0.2 g
Carbs
6.7 g (2.2%)
Sugars
1.4 g
Protein
14 g (28%)
Cholesterol
78 mg (26%)
Sodium
109.8 mg (4.6%)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.

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