Holiday Stuffed Chicken Ballentine for 2


This traditional French boned and stuffed chicken dish is an impressive and delicious holiday main for 2!  18oz skin on chicken breast with thigh and leg bone attached is butterflied, seasoned and then stuffed and rolled with our holiday Cranberry Apricot Apple Stuffing.  Simply thaw, roast and slice.  Don't forget the Turkey Gravy!

Purchase a la carte or part of our Christmas Dinner for 2 Package.

Portions:  18oz chicken - 23oz with stuffing / Serves 2

Dietaries:  Contains gluten

Ingredients: Chicken, Stuffing (apple, onion, cranberries, apricots, bread cubes, celery, chicken stock, garlic, thyme, poultry seasoning, salt, pepper), Salt, Pepper, Paprika, Parsley, Thyme

Heating Instructions:  Thaw in refrigerator 24-48 hours prior to roasting day. 

Preheat oven to 375F.  Remove film from tray.  Carefully remove stuffed chicken and place in a small roasting pan.  Roast for 25 to 30 minutes, occasionally basting chicken with any juices accumulating in bottom of pan.  Skin should be crispy and golden brown with an interior temperature of 165˚F on an instant read thermometer.  It may require an additional 15-20 minutes depending upon the accuracy of your oven.  Check for doneness on a regular basis.  Remove from oven and let rest for 15-20 minutes prior to slicing.  Serve drizzled with any pan juices.

Serving Tips:  Brush/baste the chicken with the pan juices that accumulate in the bottom of the pan occasionally to ensure a golden, crispy skin.  Let the roast rest for 15-20 minutes prior to slicing.  Serve with Turkey Gravy if desired.

You can slice the ballentine or opt to cut in half and serve half per person.