Chicken Ballotine

Boursin cheese, softened- 1.35 Ounces
Butter, unsalted and softened- 3 Tablespoon (1.5 Ounces)
Chicken breast, boneless, skinless pounded 1⁄4 inch thick- 8 Ounces (2-4 Ounce breasts)

Olive oil- 2 Tablespoons (1 Fluid ounce)
Prosciutto ham, thin – sliced- 3 Ounces
Red pepper, roasted – seeded and fine julienne- 8 Ounces


  1. 1)  Coat red pepper in olive oil, and roast on butane burner. Turn pepper frequently.
  2. 2)  When pepper is black on all sides, put in bowl and cover with plastic wrap for 5 minutes.
  3. 3)  De-seed and de-vein pepper; fine julienne red pepper.
  4. 4)  Perform eight-cut on chicken, reserve skin and butterfly breast; cover cutting board with

    plastic wrap and another piece of over top of the breast and pound out breast to 1⁄4” thick.

  5. 5)  Spread softened Boursin cheese on each breast, lay one slice of thin-sliced prosciutto on

    each breast; lay red pepper julienne on chicken, add 1⁄2 tablespoon softened butter to each

    chicken breast.

  6. 6)  Roll each breast tightly and cover in skin and put 1⁄2 tablespoon softened butter on top of

    each chicken breast and season chicken breast on all sides with salt and pepper.

  7. 7)  Put chicken in mini loaf pans and place inside a slightly filled cake pan of water.
  8. 8)  Put chicken in 400 degree F. oven for 15 minutes.
  9. 9)  Remove chicken from oven, flip chicken breasts and drain. Place 1⁄2 tablespoon butter on

    top of each chicken breast.

  10. 10)  Return to oven, bake 15-25 minutes more and check temperature to make sure that it is

    165 degrees.

  11. 11)  Slice chicken on bias into three equal slices.
  12. 12)  Plate chicken around parmesan basket of gnocchi and broccolini.