British Red Tractor Assurance is available on selected products.

Our high welfare British Veal is RSPCA Assured.

Seriously Easy Stuffed Chicken Ballotine

Seriously Easy Stuffed Chicken Ballotine


The mouth-watering mixture of chicken and bacon can now be savoured without a single sin! Cilona – A.K.A By Cilona A.K.A Basement Bakehouse



  • Calories: 183kcal
  • Protein: 31g
  • Carbs: 4g
  • Fats: 5g
  • Sugar: 1g

No time to make?

Nutritional comparison

Compare Cilona's Recipe Standard Recipe Difference
Calories 183 656 -473
Protein 31 45g -14
Carbs 5g 3g +2
Fat 5g 3g -46g


  1. Lay out a large section of cling film on a flat surface. Place your chicken breast about 6 inches apart on the cling film, and then cover with another piece.
  2. With your rolling pin, bash the chicken breasts until they're about half an inch thick and have spread out a lot larger than they were. Try and keep the bashing quite equal, so that they're roughly the same shape, ideally rectangular.
  3. When they're about half an inch thick, overlap the closest edges of the chicken and recover with cling film. Using the rolling pin bash/roll the overlapping section so that the chicken joins together.
  4. When the chicken is effectively one large rectangle (it won't be 100% joined but it'll stay in place), set it to one side.
  5. Fry the onion and bacon using Fry Light, and then fry the mushrooms separately.
  6. Cover the chicken with one layer of spinach until about an inch away from the edges, and then spoon on the mushrooms. On top of that spoon on a layer of the fried bacon and onion.
  7. Using the bottom layer of cling film, roll both sides of the chicken up and around the filling, so that it forms a tube, and then twist the ends of the cling film over and over until they can't twist anymore. This should form an airtight tube, and the ends of the chicken should be sealed up due to the pressure.
  8. If you're worried about it being airtight, just wrap in another layer of cling film before you twist the ends up and then carry on as normal.
  9. Bring a large saucepan of water to the boil, and place in the ballotine. It will float so one side will cook faster than the other, just turn it after about 10 minutes.
  10. Remove from the pan after 15 minutes and place it in a bowl (to catch the juices when you open it!). Allow it to cool slightly.
  11. Using a knife or scissors, carefully remove the cling film (don't burn yourself, if it's too hot let it cool some more). Drain the juices from the cling film. Make sure that the chicken doesn't come apart at the seam, it might do slightly but you're about to seal it in the frying pan so it shouldn't matter too much.
  12. Heat a frying pan with Fry Light, and then carefully place the ballotine seam side down on the frying pan. Fry on all sides until browned.
  13. Leave it to rest for 2-5 minutes, if you try and cut it before then it will come apart. Slice it into discs using a sharp knife.

Recipe Archive

Access all MuscleFood recipe cards. Select a recipe from the list below, then click the ‘View Recipe’ button.