Chicken Ballotine Sous Vide
This chicken ballotine sous vide recipe delivers perfectly tender stuffed chicken with rich herbs, feta, and a harissa kick. A stunning yet easy dish!
- Prep Time: 20 minutes
- Cook Time: 1.5–4 hours
- Total Time: 1 hour 50 minutes to 4 hours 20 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Sous Vide
- Cuisine: French
Ingredients
2 skinless chicken fillets
25 g flat leaf parsley
25 g fresh coriander
50 g feta cheese
5 mls harissa
Salt to season
Butter for searing
Instructions
1. Place chicken fillets between plastic wrap and flatten with a mallet to about 1/4 inch thickness.
2. Finely chop the parsley and coriander. Mix with feta and harissa using a fork.
3. Season the chicken with salt and spread the herb-feta mixture evenly on top.
4. Roll tightly into a sausage shape. Wrap each ballotine in cling film and tie the ends.
5. Transfer the rolls into a vacuum bag and seal, or use a BPA-free Ziploc with the water displacement method.
6. Preheat sous vide bath to 65ºC (149ºF). Submerge sealed ballotines and cook for 1.5 to 4 hours.
7. Once cooked, remove from bath and unwrap. Pat dry with paper towels.
8. Heat butter in a skillet over medium-high heat. Flash fry the ballotines on all sides for golden color.
9. Rest 2 minutes, slice at an angle, and serve hot.
Notes
Be sure to flatten chicken evenly for easy rolling.
Don’t overfill—this prevents bursting or tearing during cooking.
To freeze for later, vacuum seal raw rolls and cook from frozen by adding 1 hour to the cook time.
Nutrition
- Serving Size: 1 ballotine
- Calories: 310
- Sugar: 0g
- Sodium: 480mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 95mg
Find it online: https://sousviderecipe.com/chicken-ballotine-sous-vide/