Giant Chicken Ballotine

A ballotine is traditionally made out of poultry meat with a different kind of stuffing. In this recipe, we are going to make a cheesy bell pepper and onion stuffing. The creamy bacon and sweet potato coating make that meal rich enough, so you don`t need to worry about a garnish. Hope you`ll enjoy! <3

Giant Chicken Ballotine

  • Servings: 6+
  • Difficulty: easy
  • Print

Marinated chicken thigh ballotine, wrapped in bacon, with a creamy bacon and sweet potato coating.


  • 5 Chicken thigh fillets
  • 10 Bacon Rashers
  • 4 slices Emmental
  • For the stuffing:

  • 2 onions
  • 1 Red bell pepper
  • 1 Green bell pepper
  • 1 tbsp Olive oil
  • 1 tbsp Soy sauce
  • Salt
  • Pepper
  • For the marinade:

  • 1/4 tsp Garlic powder
  • 1/4 tsp Paprika
  • 1/4 Black pepper
  • 1 tbsp Lemon juice
  • Salt
  • For the coating:

  • 4 Small sweet potatoes (or 3 large)
  • 2 Bacon Rashers
  • 20 g Butter
  • 50 ml Cream


  1. Marinate the chicken:
    • In a medium mixing bowl, add the chicken fillets, followed by all the marinade ingredients. Mix well, and leave it in the fridge for 10-15 minutes. (Tenderize the meat with a wooden hammer before you marinade it. This will make the slices evenly thin, that will help to assemble it later.)
  2. Prepare the stuffing:
    • Chop the peppers and the onion into tiny cubes.
    • In a large pan, heat the olive oil.
    • Add the chopped onion and peppers, followed by the soy sauce, salt, and pepper.
    • Stir-fry for about 5-10 minutes.
  3. Assemble the ballotine:
    • Take the chicken out of the fridge.
    • Place a cling film underneath, then line up the chicken slices, slightly overlapping each other.
    • Cover with the Emmental slices.
    • Spread 3/4 of the stuffing over the cheese.
    • Carefully wrap up the ballotine in the cling film. Make sure you make it tight enough to keep the shape.
    • Chill in the fridge for 10-15 minutes (or more).
  4. Prepare the coating:
    • Peel and cut the sweet potatoes, then soft-boil them in salty water.
    • Finely chop the bacon rashers, then fry them for approximately 2 minutes, at high heat.
    • When the potatoes are ready, mash them.
    • Add the fried bacon, followed by the cream, butter, and the remaining 1/4 of the stuffing.
    • Mix well and leave to cool down.
  5. Wrap up the chicken ballotine in bacon.
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  7. Fix with toothpicks.
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  9. Roast for one hour, at 180°C.
  10. After an hour, take it out of the oven, cover up with the sweet potato coating, then roast it for another half an hour.
  11. Decorate as desired.

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Some tips from me:
– It`s always better to leave the meat in the marinade as long as possible. For richest flavor, leave it overnight.
– I prefer the ballotine in a “ball” shape. Like this, you get less but larger slices. However, you could make it in a long and thin “sausage” shape, to get more, but smaller slices. This option is great for a large group of people, served as canapes.

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I hope you enjoyed. Stay tuned, we are coming back with more tasty recipes. 🙂 <3
Very best wishes,

Tasty Game xxx

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