Chicken Stuffed With Pork & Cranberries, Mango Salsa

Great as a meal, or as hors d'oeuvre, this dish is inspired by the Christmas or Thanksgiving stuffed turkey, with a twist

Stuffed chicken hors d'oeuvre
  • Degree of Difficulty: Somewhat Difficult
  • Cost: $$
  • Preparation Time: 30 minutes 
  • Cooking Time: 30 minutes  
  • Yields: 2 portions (meal) or 2 dozen hors d'oeuvre
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  • By: Nicolas Steenhout

I like to make stuffed chicken in small portion like this. They are not that difficult to make but impress guests tremendously. They cook quickly, and taste good!

 
 

Recipe

Ingredients

  • 2 Boneless, Skinless Chicken Breasts
  • 150g (1/3 pound) Ground Pork
  • 75ml (1/4 cup) Dried Cranberries
  • 75ml (1/4 cup) Breadcrumbs
  • 1 Egg
  • Vegetable Oil
  • Salt, Pepper
  • Mango Onion Ginger Salsa (See Mango Salsa recipe)

Mise En Place

  1. Put the cranberries to soak in warm water for about 30 minutes.
  2. Remove the chicken breast's "fillet", and set aside.
  3. Place cling wrap film on your cutting board. You need a good length to be able to fold it over the chicken.
  4. Place one chicken breast on the film, fold the film over to cover the chicken.
  5. Use the flat of your knife (or a mallet) to pound the chicken until it is an even thickness - about 0.5cm (1/4"). The film will allow the chicken to move around without sticking to the board.
  6. Repeat with the other chicken breast, then with the chicken fillets. Reserve ( To set aside for later use.) [?] covered until the stuffing is completed.
  7. Drain and chop the cranberries into small pieces.
  8. Mix thoroughly the pork, the breadcrumbs, the cranberries and the egg. Reserve.

Preparation

  1. If cooking immediately, pre-Heat the oven at 180°C (350°F).
  2. Take a piece of aluminium foil and lay it on the cutting board. The piece should be about 50cm (20") long.
  3. Put a very small amount of oil on the foil and spread it around, so the chicken does not stick to the foil once cooked.
  4. Place one flattened chicken breast on the foil.
  5. Season with salt and pepper.
  6. Add the stuffing on the chicken breast. You want to shape it in a long cylinder. Don't put too much, as you won't be able to roll the chicken breast.
  7. Place the flattened fillet on top of the stuffing.
  8. Fold the ends in, then roll the chicken breast to form a small cylinder.
  9. Roll it up in the foil.
  10. Twist the ends of the foil to tighten the ends. It will look a bit like a Christmas cracker.
  11. Refrigerate until ready to cook.

Finition

  1. Cook in the oven at 180°C (350°F) for approximately 30 minutes, until the center of the packages is at 75°C (170°F)
  2. If serving as a main meal, remove the aluminium foil. Otherwise Refrigerate in the foil.
  3. Once the foil is removed, slice the stuffed chicken "logs" evenly with a sharp, thin knife.
  4. Serve with a side of Mango, Onion & Ginger Salsa.

Photos

Soaking cranberries
Soaking dried cranberries in warm water.

Removing chicken fillet from breast
Removing the "fillet" from the chicken breast.

Chicken breast between cling filrm
The chicken breast before flattening, in between the layers of cling film.

Flattening chicken with knife
Using the flat of a chef's knife, flatten the chicken breast.

Flat chicken breast
The flattened chicken breast, ready to receive stuffing.

Pork and cranberry stuffing
The pork, breadcrumbs, egg and cranberries mixed as a stuffing.

Stuffing on chicken breast
A small amount of stuffing shaped like a sausage, on the flattened chicken breast.

Chicken fillet covering the stuffing
The flattened chicken filet is placed on top of the stuffing to cover it.

Chicken breast folded and rolled.
The chicken breast has been rolled up to form a small package.

The package, all rolled up in tin foil
The tin foil rolled tightly around the chicken roll.

The chicken in a pan ready for baking
The chicken in a pan, ready for baking (note that the photo shows 4 chicken breasts).

Stuffed Chicken hors d'oeuvre
Stuffed Chicken hors d'oeuvres, served with Mango Salsa

Stuffed Chicken meal
Stuffed Chicken served as a meal, with Mango Salsa

Video

There is no video available for this recipe.

View all videos by the Wheeling Gourmet on YouTube

 

4 Responses to “Chicken Stuffed With Pork & Cranberries, Mango Salsa”

  1. Hi there
    Just wondering - can you use craisins in the recipe or would they be too sweet (they're sweetened) and could you prepare any of this a day ahead?

    Comment by: Radhika - December 20th, 2009 @ 12:58

  2. Yes, craisins could be used, maybe I'd cut quantity a bit, but that shouldn't make a huge difference. And if you kept all ingredients nice and cold while working them, you can prepare the ballotine up to cooking them, and keep them in fridge overnight. Shouldn't hurt them. Then you can just stick them in the oven when you're ready. As for the salsa, you can easily make it a day ahead, yes.

    Do let me know how you get on :)

    Comment by: Nic - December 20th, 2009 @ 13:44

  3. Cher Niocolas!
    Bonjour!
    Enfin capable de lire ton blog!
    Au fait as-tu presente ton blog et tes recettes sur Foodbuzz?
    Cette recette de poulet fourre au porc est presque japonaise!
    Elegante et legere! Bravo!
    A tres bientot,
    bienamicalement,
    Robert-Gilles

    Comment by: Robert-Gilles Martineau - December 21st, 2009 @ 18:01

  4. Salut Robert-Gilles,

    Oui, j'ajoutes mes recettes et blogs sur Foodbuzz, mais de manière manuelle. Et il me faut ajouter celle-çi. Merci de me rappeler de le faire :)

    Je trouve ça intéressant que tu trouves cette recette presque japonaise.

    Comment by: Nic - December 21st, 2009 @ 19:37

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This entry was posted on Saturday, December 19th, 2009 at 18:45 and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

 
 
 

Cabbage: A familiar kitchen-garden vegetable about as large and wise as a man's head. Ambrose Bierce

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