Chicken Ballotine With Sundried Tomatoes Basil And Feta Recipes

Steps:

• In a large resealable plastic bag, combine chicken breasts and 1/4 cup dressing. Seal, and refrigerate for several hours.
• Preheat grill for high heat. Combine sun-dried tomatoes and hot water in a small bowl. Set aside for 10 minutes, drain, and cut tomatoes into thin slices.
• Lightly oil grill grate. Discard marinade, and place chicken on grill. Cook for 12 to 15 minutes, turning once, or until done.
• Cut chicken into strips, and place in a medium bowl with sliced tomatoes, feta, and spinach. Toss with remaining 1/4 cup dressing. Distribute mixture between the four tortillas, and wrap. Either cut in half and enjoy cold, or place briefly back on grill until the tortilla turns warm and crispy.

Steps:

• Lay the bird breast down on a chopping board, with a sharp knife cut along the back bone. Now work all over the carcass leaving the skin in tact, till all the meat has been removed from the bones. Work down the legs and thighs in the same manner till the carcass can be removed. This will take a little time, don't rush the job, enjoy it.
• Melt the butter ina pan and add the onion and cook till soft but not coloured. Remove from the heat. Add the minced meats with the breadcrumbs and all the other stuffing ingredients.
• Stuff the bird and sew along the open edges with fine cotton. Tie with string round the bird at 2" intervals.
• Heat 2 tbsp oil in a roasting tin, set the bird on a grid and baste with the hot oil.
• Roast in oven at 200 degrees for 1 1/2 hours, basting every 20 minutes.
• To prepare the sauce.
• Heat the oil in a pan add the vegetables and cook till soft but not coloured. Stir in the flour and reduce the heat cook till a golden russet colour. Stir in 1/2 pint of the stock, and the rest of the ingredients.
• Stir till boiling. Reduce the heat and cook at a slow simmer for 30 mins.Add the rest of the stock and cook for five more minutes.
• Fry the mushrooms in the butter till soft.
• Remove the bird to a serving dish. Pour off the cooking fat and deglaze the tin with the sherry. Strain and add to the sauce with the cooked mushrooms.
• Pour a little sauce over the bird and serve.
• Cut the bird across the body not along it, that way the stuffing with be encased inside the meat.