Chicken Ballotine with Chorizo and Mozzarella

Ingredients

• 800 g Chicken breast fillets (4 fillets, about 200 g each)
• 225 g Mozzarella (Ball, sliced into strips)
• 100 g Mild or hot chorizo (Thinly sliced)
• 25 g Butter (For pan finishing)
• 15 ml Sunflower oil (One tablespoon)
• 1 pinch Salt (Fine salt for seasoning the meat)
• 1 pinch Ground black pepper (Freshly ground)
• 1 pinch Herbes de Provence (To flavor the mozzarella)
• 1 pinch Coarse salt (For the poaching water)
• 1 roll Cling film (To flatten and roll the fillets)

Instructions

1. Flatten the chicken fillets

   Place each fillet upside down on the board, cover with cling film and flatten with a rolling pin (or a meat mallet) until a thin, even thickness is achieved.

   Time: PT5M

2. Season the meat

   Sprinkle each flattened fillet with a pinch of salt, pepper and a turn of the pepper grinder.

   Time: PT2M

3. Stuff with chorizo and mozzarella

   Lay three slices of chorizo along the lower edge of the fillet, add mozzarella strips in the centre, season the mozzarella with a little pepper and a pinch of Herbes de Provence.

   Time: PT5M

4. Roll and tighten the ballotine

   Keeping the cling film on, roll the fillet onto itself, squeezing tightly. Fold the ends inward, seal the film and roll again to form a compact log.

   Time: PT5M

5. Poach the ballotines

   Bring a large pot of salted water (coarse salt) to a boil. Submerge the wrapped ballotines, reduce the heat and poach for 20 minutes over low heat.

   Time: PT20M

   Temperature: 90°C

6. Cool and unwrap

   Remove the ballotines with a slotted spoon, place them on a plate, let them cool slightly, then cut the cling film with a knife.

   Time: PT3M

7. Sear in the pan

   Heat 1 tbsp sunflower oil and butter in a pan over medium‑high heat. Add the ballotines and brown them 2‑3 minutes per side until a nice golden color is achieved.

   Time: PT6M

   Temperature: 180°C

8. Rest and serve

   Place the seared ballotines on a board, let rest for 2 minutes, then slice to serve.

   Time: PT2M

Nutrition Facts

Calories

545

Protein

29 g

Carbohydrates

5 g

Fat

16 g

Fiber

0 g

Ingredient Substitutions

• Instead of Chicken breast fillets: Turkey cutlets
• Instead of Mozzarella: Raclette cheese, Provolone
• Instead of Mild or hot chorizo: Smoked sausage, Spicy salami
• Instead of Butter: Olive oil
• Instead of Sunflower oil: Peanut oil, Vegetable oil
• Instead of Herbes de Provence: Thyme, Rosemary
• Instead of Cling film: Parchment paper

Equipment Needed

• Cutting board
• Chef's knife
• Cling film
• Rolling pin or meat mallet
• Large-capacity pot
• Slotted spoon or spider
• Heavy‑bottomed skillet
• Tablespoon
• Kitchen tongs (optional)
• Kitchen thermometer (optional) (optional)
• Kitchen scissors (optional) (optional)

Critical Steps — Do Not Skip

• Flatten the fillets without piercing them
• Roll the meat very tightly to prevent leaks
• Poach over low heat to keep a tender texture
• Sear quickly over medium‑high heat to achieve a golden crust without burning

Chef Tips from the Video

• Use non‑stick cling film to make demoulding easier.
• Sprinkle a little sweet paprika on the chorizo before rolling for extra colour.
• After searing, drizzle with a splash of lemon juice to brighten the flavor.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 days.

Freezer: Not recommended; the texture of the chicken and cheese deteriorates.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The ballotines can be poached ahead of time, cooled and stored in the refrigerator before the final sear.
• The cooking juice can be reduced to make a white‑wine sauce.