You’ll Need
For the Chicken Ballotine
2 large chicken breasts
4 slices Prosciutto
100g Fontina cheese, cut into thin batons
100g fresh spinach
20g butter
2 cloves garlic, finely grated
1 tbsp olive oil
Sea salt
Freshly cracked black pepper
Kitchen string or cocktail sticks
For the Parmesan Sage Cream
20g butter
1 shallot, finely diced
2 cloves garlic, finely grated
100ml dry white wine
150ml chicken stock
150ml double cream
40g Parmesan, finely grated
6 fresh sage leaves, finely chopped
1 tsp Dijon mustard
Freshly cracked black pepper
To Serve
Dauphinoise potatoes
Buttered asparagus
Tenderstem broccoli
Fresh sage leaves
Optional but Dangerous
Black truffle shavings
Crispy pancetta crumbs
Wild mushrooms
Parmesan crisps
Method
Remove the chicken from the fridge 20 minutes before cooking.
Place each chicken breast between two sheets of baking paper and gently flatten to an even thickness of approximately 1.5cm.
Season lightly with sea salt and freshly cracked black pepper.
Heat the butter in a frying pan over a medium heat.
Cook the spinach for 2 minutes until just wilted.
Add the garlic and cook for 30 seconds.
Remove from the heat and allow the spinach mixture to cool completely.
Lay two slices of Prosciutto over each flattened chicken breast.
Spread the cooled spinach evenly over the Prosciutto.
Lay the Fontina batons across the centre.
Starting from one end, roll the chicken tightly into a neat cylinder.
Secure with kitchen string or cocktail sticks to hold its shape.
Brush lightly with the olive oil.
Preheat your air fryer to 190°C.
Place the ballotines into the basket.
Air fry for 22–25 minutes, turning once halfway through, until the chicken reaches an internal temperature of 75°C.
Remove and rest for 8 minutes before removing the string or cocktail sticks.
Meanwhile, melt the butter in a saucepan.
Cook the shallot for 2–3 minutes until softened.
Add the garlic and cook for 30 seconds.
Pour in the white wine and simmer until reduced by half.
Add the chicken stock and Dijon mustard.
Simmer for 3–4 minutes.
Stir through the double cream, Parmesan and chopped sage.
Cook gently for another 3–4 minutes, stirring until the sauce becomes silky and lightly thickened.
Slice each ballotine into thick rounds to reveal the beautiful spiral of spinach, Prosciutto and molten Fontina.
Serve alongside creamy Dauphinoise potatoes, buttered asparagus and Tenderstem broccoli.
Generously spoon over the Parmesan sage cream.
Finish with fresh sage leaves and, if using, black truffle shavings or crispy pancetta crumbs.