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Chicken Prep
Preheat oven to 190°C. Butterfly the chicken breast, keeping the fillet for the mousseline.
Place butterflied chicken breasts on flat surface skin side down and pound with mallet until flat – 4mm thick.
Place chicken breast on top of parchment, cover and set aside in refrigerator.
Mousseline
Place 2 cups (500g) chicken in food processor, add both egg whites one at a time, once combined, slowly add cold double cream in a steady stream to the food processor.
Add nutmeg, salt and pepper. Pass mixture through a fine mesh sieve. Add parsley.
Stuffing and Cooking
Remove breasts from refrigerator; place the mousseline mixture on breasts.
Roll breasts and parchment tightly around mousseline to create a cylinder – keep the parchment on the outside.
Wrap tightly in cling film, then wrap tightly in aluminium foil. Tie off the ends.
Place ballotine in a hot water bath in oven for approx. 35 minutes or until internal temperatures reach 70°C.
Once cooked, unwrap, cover and hot hold to dry out.