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Chicken Ballotine Gordon Ramsay

Chicken Ballotine (Gordon Ramsay Inspired)

A golden, rolled chicken stuffed with garlicky spinach, melted cheese, and bread soaked in pan juices. Roasted, sliced, and served with a rich pan sauce. This chicken ballotine delivers restaurant-style presentation and flavor without requiring a pro kitchen.
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Prep Time 30 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 slices
Course: Main Course
Cuisine: French-Inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Ballotine
  • 1 whole chicken (~4 lb / 1.8 kg), butterflied and flattened or 6–8 boneless chicken thighs or breasts, pounded even
  • 2 Tbsp olive oil plus more for brushing skin
  • 3 cloves garlic minced
  • 140 g baby spinach about 5 oz, wilted for filling
  • 1 tsp salt plus more to taste
  • 0.5 tsp black pepper plus more to taste
  • 1 cup grated cheese Gruyère or sharp white cheddar (~100 g)
  • 2 cups day-old bread, cubed ciabatta or baguette; helps soak juices (~180 g)
For the Pan Sauce / Jus
  • 0.33 cup water or low-sodium chicken broth ~80 ml, for deglazing
  • 1 small onion finely chopped
  • 1 small carrot peeled and sliced
  • 1 celery stalk sliced
  • 1 Tbsp soy sauce adds depth
  • 1 tsp cornstarch mixed with 1 Tbsp water optional, for thickening
  • 2 Tbsp fresh parsley chopped, for garnish

Equipment

  • Sharp knife or kitchen shears
  • Cutting board
  • Large skillet
  • Roasting pan with rack
  • Kitchen twine
  • Instant-read thermometer
  • Fine sieve (for sauce)

Method
 

  1. Step 1 – Flatten the Chicken: Remove the backbone with kitchen shears and open the chicken like a book. Cover with plastic wrap and gently pound to an even ~1.25 cm (1/2 inch) thickness. (Or lay boneless thighs/breasts side by side and pound evenly.) Season lightly with salt and pepper.
  2. Step 2 – Make the Filling: Warm 1 Tbsp olive oil in a skillet over medium heat. Add minced garlic and cook ~30 seconds until fragrant. Add spinach and cook just until wilted. Season with a pinch of salt and pepper. Transfer to a bowl with bread cubes and grated cheese. Toss gently. Chill ~10 minutes so the filling firms up.
  3. Step 3 – Roll and Tie: Lay the chicken skin-side down. Spoon the cooled filling in a line down the center, leaving a clean border. Roll tightly from the long edge, tucking in ends. Tie the roll every ~5 cm (2 inches) with kitchen twine so it holds its shape. Brush surface with olive oil and season again with salt and pepper.
  4. Step 4 – Roast: Preheat oven to 200 °C / 400 °F. Place the chicken roll seam-side down on a rack set over a roasting pan. Roast 45–55 minutes, or until an instant-read thermometer in the center reads 75 °C / 165 °F. Skin should be golden and crisp. If the skin needs more color, broil briefly at the end, watching closely.
  5. Step 5 – Rest: Transfer the ballotine to a board, tent loosely with foil, and rest 10 minutes. This keeps juices inside and lets the filling set so slices stay clean.
  6. Step 6 – Make the Pan Sauce: Set the roasting pan over medium heat. Add a drizzle of olive oil plus the chopped onion, carrot, and celery. Cook 3–4 minutes until lightly browned. Pour in broth or water and scrape up browned bits. Simmer to reduce by half. Add soy sauce. Whisk in cornstarch slurry if you want it thicker. Strain for smooth sauce or keep rustic. Finish with chopped parsley.
  7. Step 7 – Slice and Serve: Snip and remove the twine. Slice the roulade into thick medallions, showing the spiral of chicken, spinach, bread, and melted cheese. Spoon pan sauce over the top. Serve immediately.

Notes

Chill the filling before rolling so it doesn't spill out. Tie evenly so the roll cooks uniformly. Always cook to 75 °C / 165 °F internal. Rest 10 minutes before slicing for clean rounds. Leftovers reheat well in a covered pan with a splash of sauce or stock.