Chicken Ballotine with Mushroom Mousse - Culinary Medicine Home
This recipe for Chicken Ballotine with Mushroom Mousse is classic French cuisine. It has several steps, but can be assembled and refrigerated until ready to cook and serve.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mds.culinarymedicine.org.
Ingredients
- 4 tsp. Olive oil (divided)
- 2 Large Shallots, raw (minced)
- 4 ounces Crimini mushrooms (thinly sliced)
- 2 tsp. Dried or rubbed sage
- 1 ounce Semisoft goat cheese
- 1/8 ounce dried porcini mushrooms (ground into powder)
- 2 Tbsp. Pine nuts
- 8 ounces Boneless, skinless chicken breast (2 4-ounce filets)
- 2 ounces Prosciutto
- 1 1/4 cup Dried sweetened cranberries (minced)
- 1 cup No salt added vegetable stock
- 1/16 tsp. Salt
- 1 tsp. Unsalted butter
- 2 quarts Water
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