Chicken thighs, boned
Egg white, lightly beaten
- Put the chicken meat into a food processor and pulse until smooth. Add the cream cheese, egg white, garlic and a pinch of salt and pepper and pulse to combine. Transfer the mixture to a piping bag and refrigerate for 1 hour until firm.
- Once the Maryland has been deboned and cleaned, pipe the chicken mousse in the centre of the meat. Place a few sage leaves underneath the chicken (on the skinned serving side) and wrap with a slice of prosciutto. Truss with string.
- Heat a frying pan with oil and add the ballotine when hot. (Make sure it goes serving side down first). Once browned, place in bain marie and finish in the oven.