Recipe: Chicken Ballotine stuffed with garlic and herbed cream cheese

chicken ballotine


Chicken thighs, boned

Chicken meat

Cream cheese

Egg white, lightly beaten

Garlic cloves

Sage leaves


Vegetable oil



  1. Put the chicken meat into a food processor and pulse until smooth. Add the cream cheese, egg white, garlic and a pinch of salt and pepper and pulse to combine. Transfer the mixture to a piping bag and refrigerate for 1 hour until firm.
  2. Once the Maryland has been deboned and cleaned, pipe the chicken mousse in the centre of the meat.  Place a few sage leaves underneath the chicken (on the skinned serving side) and wrap with a slice of prosciutto. Truss with string.
  3. Heat a frying pan with oil and add the ballotine when hot. (Make sure it goes serving side down first). Once browned, place in bain marie and finish in the oven.