Gordon Ramsay Chicken Ballotine Recipe
This gordon ramsay chicken ballotine recipe combines tender chicken, spinach, garlic, and buttery mushrooms for a rich, flavorful dish you'll love.
Equipment
- Sharp chef’s knife
- Cutting board
- Meat mallet or rolling pin
- Cling film (plastic wrap)
- Kitchen twine (optional)
- Frying pan (oven-safe preferred)
- Tongs
- Baking tray
- Spoon or spatula
Ingredients
- 2 large chicken breasts skinless, boneless
- 1 cup mushrooms finely chopped
- 2 cloves garlic minced
- 1 cup fresh spinach
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme or ½ tsp dried
- 1 teaspoon parsley chopped
- Salt to taste
- Black pepper to taste
- 4 slices of bacon optional but recommended
Instructions
Step 1: Prepare the Chicken
- Place each chicken breast between two sheets of cling film and gently pound it using a meat mallet until it’s evenly flattened. You want it thin but not torn.
Step 2: Make the Filling
- In a pan, melt butter with olive oil. Add garlic and sauté until fragrant. Toss in the mushrooms and cook until soft and all moisture has evaporated. Add spinach and cook until wilted. Season with salt, pepper, thyme, and parsley. Let the mixture cool.
Step 3: Assemble the Ballotine
- Lay out cling film and arrange bacon slices slightly overlapping (if using). Place the flattened chicken on top, spread the filling evenly, then carefully roll it into a tight log using the cling film. Twist the ends to secure.
Step 4: Cook the Ballotine
- Poach the wrapped chicken in simmering water for about 15 minutes. Remove and unwrap carefully.
Step 5: Sear and Finish
- Heat a pan and sear the chicken until golden brown on all sides. Transfer to oven at 180°C (350°F) and cook for another 10–15 minutes until fully cooked.
Step 6: Rest and Serve
- Let the chicken rest for 5 minutes before slicing. Serve warm and enjoy the beautiful layers.