Chicken Ballotine with Spinach, Mozzarella Cheese and Seasoned Croutons Recipe

Barr's Chicken Ballotine 

1 Boned Chicken filleted except for the wings

5 ounces Baby Spinach leaves
1 tsp finely chopped garlic
1/4 tsp salt
1/4 tsp pepper
1 cup grated Gruyere or Mozzarella  (about 4 ounces)
1 1/2 cups Croutons 

2 Tbsp Veggie Oil

Chicken Seasoning
1 Qt. Chicken Broth
1-2 Tbsp Beurre Manie 
Spice: Your choice, Herbs de Province, tarragon, rosemary or thyme

Heat the oil in a large frypan, add the garlic, salt, and pepper and cook for 1 minute to wilt the spinach.   

Lay the boned chicken skin side down and spread open. Stuff the leg cavities with spinach and the remainder over the breast. Sprinkle the cheese on top of the spinach and then the croutons. 

Bring the two sides of the chicken/filling together until they meet in the center and gently turn the chicken skin side up.

With butcher's twine, tie the roast in 4 different places to securely close the open part of the chicken. Season with salt, pepper, and spice.

In a roasting pan add in the oil at high temp until the oil is very hot and place the chicken skin down. Turn the chicken to ensure that all of the skin is browned.

With the chicken skin side up place a corded temp probe inserted into a meaty part of the chicken breast. Place the pan into a preheated 400 degree temp oven with the rack at medium level and roast until the internal temp reaches 160 degrees and remove the roast to a cutting board to rest.

In the roasting pan, add the chicken broth and deglaze the pan at medium heat. Add salt and pepper until the gravy suits your taste. Add in the Beurre Manie to thicken and judiciously add in the spice tasting all the while. Serve over the chicken and mashed potatoes.  

Remove the twine and slice the roast in 1 inch thick slices. 

ENJOY!

Butchering Procedure Video