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Statler Chicken Ballotine with Apple Cranberry Chutney View Larger

Statler Chicken Ballotine with Apple Cranberry Chutney


  • 24 oz. chicken meat, uncooked
  • 4 eggs
  • 1 cup heavy cream
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1 teaspoon salt
  • 16 statler chicken breasts (breast portion with wing attached)
  • 24 oz. Stonewall Kitchen Apple Cranberry Chutney
  • Stonewall Kitchen Roasted Garlic oil
  • Paprika


  1. In a food processor, grind the chicken with the seasonings.
  2. Add the heavy cream and the eggs and process until smooth. Avoid over processing as this will make the mixture grainy.
  3. Pipe 2 oz. of the mousse under the skin of the statler breast. Pipe 1 1/2 oz. of the chutney between the skin and the mousse.
  4. Brush the skin with Stonewall Kitchen Garlic Oil and sprinkle with paprika.
  5. Bake in a 350° oven for about 15 minutes.
  6. When meat at the joint of the wing and breast is done, chicken is ready to serve.


In Stock

Apple Cranberry Chutney
Apple Cranberry Chutney Item: 130801 $6.50