Chicken supreme stuffed with black truffle mustard
Ingredients
Ballottine (10 pieces)
- - 10 pieces of chicken breast
- - Maille black truffle mustard
- - Butcher's twine
- - Piping bag
- - Butter
Directions:
- French trim the chicken breast.
- Fill an air-tight piping bag with Maille black truffle mustard.
- Lift the skin from the chicken and in between stuff the mustard. Gently spread the mustard evenly along the meat.
- Tie the chicken breast into a small roast using a butcher's knot.
- Cover the French-trimmed bone with aluminium foil (optional).
- Brown the chicken skin side down with butter, and finish covered, or in the oven depending on the size of the supreme.