Christmas stuffed ballotine with Maple Joe® maple syrup

Preparation

Making the chestnut-mushroom stuffing

1. Cut the mushrooms into thin strips and finely chop the garlic.
2. Heat a little oil and fry the mushrooms with the garlic in a frying pan.
3. Lightly salt.
4. Then peel and slice the shallot.
5. In a blender bowl, place a chicken breast cut into pieces.
6. Add the egg and sliced shallot.
7. Blend for a few moments and then add the mushrooms to the garlic.
8. Blend until you get a fine stuffing. Season the stuffing with salt and pepper to taste.

Assembling the ballotines

1. Cut through the centre of each chicken breast.
2. Flatten them out with a rolling pin. Season with salt and pepper.
3. Place a chicken breast on a large piece of cling film.
4. Fill with the stuffing prepared beforehand, then fold the edges over to roll up the ballotine.
5. Tighten the ends of the cling film around the meat until you get a compact and tight seal.
6. Close the ends by tying a knot with the cling film.
7. Repeat the operation for the remaining ballotines.
8. Steam the ballotines for 15 minutes.

Making the Maple Joe® maple syrup sauce

1. Peel the garlic and shallot, chop them finely, then fry them in butter.
2. Deglaze with Armagnac, then add Maple Joe® Maple Syrup and reduce until syrupy.
3. Add the chicken stock and reduce by half over medium heat.
4. Pour the cream into the mixture and bring to a boil.
5. Strain through a sieve and adjust the seasoning with salt and pepper. Keep warm.
6. Finally, heat the remaining butter in a frying pan and lightly brown the ballotines.
7. Cut the ballotines into slices, serve with the sauce and mashed potatoes.

Merry Christmas !