Chicken Ballotine with Roasted Butternut Squash Risotto

Forcemeat

• 1 pound of boneless chicken thighs (or ground chicken)
• 2 each egg whites
• 1.5 cups of cold heavy cream
• Salt and Pepper to taste

In a food processor, purée the chicken and egg whites. Immediately add the cold heavy cream slowly to create the forcemeat. Season with salt and pepper. Reserve and refrigerate.

Spinach and Chanterelle Stuffing

• 1 tablespoon olive oil
• 1 teaspoon finely minced garlic
• 5 ounces baby spinach leaves
• 8 ounces of wild chanterelles or another wild mushroom
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 cup grated Gruyere or Parmesan cheese (reserve for later)
• 4 ounces of panko crumbs (reserve for later)

1. Heat the oil in a large saucepan or skillet. Add mushrooms and brown evenly (5 minutes).
2. Add the garlic, spinach, salt, and pepper and cook for 1 minute to soften the garlic and wilt the spinach. Cool for later use.

Ballotine

1. Preheat the oven to 400 degrees F.
2. Lay the chicken breast skin side down on the work surface, pound thin and sprinkle with the salt and pepper.
3. Spread the forcemeat mixture evenly over the surface of the chicken. Just add enough so the chicken can be rolled and tied.
4. Spread the spinach/mushroom mixture evenly over the forcemeat, again making sure you can still tie the ballotine.
5. Sprinkle the cheese and panko crumbs on the mixture.
6. Roll the chicken up, tie it with kitchen string, and place it in a roasting pan.
7. Roast the ballotine for about 1 hour or until the temperature is 160-165 degrees F in the center of the ballotine. Let sit until it reaches a minimum of 165 degrees F.
8. When the chicken is done cooking, transfer it to a cutting board to rest while you make the sauce.

Sauce

1. Skim off and discard most of the fat from the drippings from the roasting pan. 
2. Add the water or stock and wine to the drippings to deglaze the pan, and heat over medium heat, stirring to loosen and melt the solidified juices.
3. Strain the juices into a saucepan and lightly thicken with slurry.
4. Cover, reduce the heat to low, and boil gently for 5 minutes.
5. Remove from the heat.

Roasted Butternut Squash Risotto

• 1 Butternut Squash, peeled and deseeded, cut into ¼ inch squares
• Olive oil
• Salt and pepper to taste

Coat the butternut squares with olive oil and seasonings and roast in a 425 degrees F oven until lightly browned (about 20 minutes).  Reserve for later addition in the risotto.

Risotto Parmesan

• 1 ½ tablespoons olive oil
• 1 ½ tablespoons butter
• 1 shallot, minced
• 1 clove garlic, minced
• 1 cup Arborio rice
• ½ cup dry white wine
• 3 cups hot white veal or vegetable stock
• ⅓ cup freshly grated Parmesan cheese
• 2 tablespoons minced fresh parsley
• Salt and pepper to taste

1.  Heat olive oil and butter in a large sauté pan over medium-high heat until butter is melted. Reduce heat to medium-low and add shallot and garlic. Cook and stir until shallots are translucent but not brown, about 5 minutes.
   
   
2.  Pour in rice and stir until the rice is coated in oil and has started to toast, about 5 minutes. Pour in wine and let it simmer until it has mostly evaporated, then stir in one-third of the boiling white veal or vegetable broth; continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender yet firm to the bite. You may not need all the stock.
   
   
3. Remove from heat. Stir in Parmesan cheese, roasted butternut squash, parsley, salt, and white pepper until well combined. Serve immediately.

Enjoy!