Chicken ballotine with tarragon sauce

A dinner that can be prepared beautifully in advance!

Zutaten:

Zubereitung:

Cover the chicken breasts, 1 at a time, with a sheet of plastic wrap and gently pound to a thickness of 1/2 inch. Season with salt and pepper.

Lay each breast in the center of a clean piece of plastic wrap.

Place the chopped sun-dried tomatoes in the center of each breast.

Wrap the plastic tightly around the breast and roll up the ends, turning tighter and tighter until the breast is in a cylindrical shape; take care to keep the plastic wrap tight around the roll.

Once the cylinder is formed, continue to twist the ends tightly until they are well sealed.

If making in advance, the stuffed chicken breasts can be refrigerated for up to 24 hours or frozen for up to several days. When ready to proceed, allow to come to room temperature.

To cook the chicken breasts, set a large pot of water over medium-high heat and bring to a simmer. Carefully place the wrapped chicken breasts in the water and poach for 15-16 minutes.

Remove the chicken breasts with tongs and allow to rest for 5 minutes.

Carefully remove the plastic, using a sharp knife for scissors. Cut the chicken on a bias into 1/2-inch-thick slices and serve.

For a really quick preparation simply chop up the sun-dried tomatoes and only use them for the filling.

Fry shallots and garlic in heated butter. Take the garlic out. Add the flour and cook for a minute. Pour the stock and the cream into the pan and cook 2-3 minutes stirring regularly.

Mince the tarragon and add to the sauce. Season to taste with salt, pepper, sugar and lemon juice.

Bon Appetit!