Chicken Ballotine

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Ingredients:
Filling
3/4 cup long grain rice
1 medium carrot, finely chopped
1/2 cup water
2 Tbs. olive oil
1 small onion, finely chopped
1 small celery stalk, finely chopped
2 small cloves garlic, grated
Pinch of red pepper flakes
1/2 cup sun dried tomatoes
2 oz. smoked mozzarella, shredded
1/4 cup chopped basil
Salt & pepper
1/3 cup bread crumbs

Chicken
1 chicken (3 lbs.), boned
2 oz. Prociutto, thinly sliced
3 oz. smoked mozzarella, thinly sliced
1/4 cup olive oil
Chicken Stock as needed

Sauce
2 Tbs. shallots, finely chopped
2 Tbs. white wine
2 Tbs. lemon juice or white wine vinegar
1/4 cup cream
4 oz. unsalted butter, cold, cut into pieces
Fine sea salt
Fresh black pepper
1/2 box basil (2 cups)

Preparation:
Bring a large pot of water to a full, rolling boil.  Add rice and cook al dente, pasta style.  Drain, rinse with cool water, dry.  Place water, and carrots in a 14 inch skillet.  Bring to a boil and continue cooking until carrots are tender and water has evaporated.  Lower heat to medium; add oil, onions and celery.  Stir in garlic and pepper flakes.  Cook until fragrant.  Remove from heat and cool before stirring into rice, along with sun dried tomatoes, shredded mozzarella, basil, salt and pepper to taste, and bread crumbs.  Set filling aside.

Adjust rack to middle of oven and heat to 350 degrees F.  Season inside of chicken with pepper and line with prosciutto and smoked mozzarella.  Stuff with rice and tie closed.

Heat a large Dutch oven on high heat for 2 minutes. Add oil and brown chicken breast side down first, about 1 minute then about 2 minutes second side.  Turn chicken breast side up.  Pour in enough chicken broth to come half way up the chicken thighs.  Place uncovered in hot oven.  Cook, basting occasionally, until internal temperature reads 170 degrees.  Remove from oven and let rest in stock for 5 minutes before transferring to a cutting board, then let rest at least 10 minutes more before slicing and serving with basil sauce.

Make buerre blanc sauce.  Blanch, shock, and drain basil leaves.  Combine all ingredients in blender and puree.  Season with salt and pepper to taste.

Variation:
Substitute a cornish game hen for the chicken and reduce filling amount.

History:
Recipe comes from Chef Tech Cooking School.