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Herb and zucchini chicken ballotine

This herb and zucchini chicken ballotine is a rolled chicken roast stuffed with fresh herbs, serving 6. It takes 40 minutes of active work and is made entirely the night before, leaving only zucchini ribbons and slicing for the day of. Medium difficulty, about €5.20 per person, success comes down to tying it tight and squeezing the zucchini dry in the filling.

Roll this ballotine the night before, scented with herbs, and all you'll do in front of your guests is slice it, they'll stare at you wide eyed.

Herb and zucchini chicken ballotine
For
6 people
Work
40 min
Total time
2 h
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€5.20
Calories per person
380 kcalcalculated by Kiloach, your weight coach

Under its thin golden skin, this ballotine hides a green, herby filling of chives, parsley and tarragon rolled into tender chicken thigh meat that stays moist thanks to a gentle poach. Sliced into neat rounds, it looks striking on the plate, each slice showing the swirl of filling against the meat.

This is a spring or summer dish, light and fresh, perfect for a dinner with friends when you want to impress without spending the evening in the kitchen. Mon Chou has you make it entirely the night before, so on the day you only slice and reheat, leaving room for a simple starter and a seasonal fruit dessert on the menu.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 50 min
  2. The same day 1 step
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step, 15 min

The night before, you bone, stuff, roll and cook the ballotine, then let it cool in its liquid in the fridge. On the day, you only prep the raw zucchini ribbons. Just before guests arrive, slice the ballotine and spoon over some liquid in a foil covered dish, ready to reheat. At serving time, fifteen minutes in the oven and two minutes in the pan finish everything.

The ingredients

6 people

Butcher

  • Boneless chicken thighs 1.2 kg

Fruits and vegetables

  • Zucchini 3
  • Chives 0.5 bunch
  • Flat leaf parsley 0.5 bunch
  • Tarragon 0.5 bunch
  • Garlic 2 cloves

Dairy

  • Light cream 10 cl
  • Egg 1

Pantry

  • Chicken broth 25 cl
  • Olive oiloften in the pantry 3 tbsp
  • Kitchen twineoften in the pantry 1
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Open the boned thighs flat, skin side down, and flatten them into a large rectangle. Season with salt and pepper.

    Ask your butcher to bone the thighs for you, it saves about twenty minutes.

  2. Grate one zucchini, squeeze it dry in a kitchen towel, mix it with the chopped herbs, garlic, egg and cream. Spread the filling over the meat, roll tightly and tie with twine.

    Really squeeze the grated zucchini dry, otherwise the filling releases water and the ballotine falls apart.

  3. Brown the ballotine on all sides in the oil, add the broth, cover and let simmer gently. Let it cool in its liquid, then refrigerate. 50 min

    Keep the simmer very gentle, the chicken stays moist and doesn't shrink.

The same dayDuring the day, whenever you get a moment.

  1. Cut the remaining two zucchini into ribbons with a peeler and refrigerate them.

    Use the peeler down to the seeds only, the core isn't useful here.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Remove the twine and slice the ballotine into 2 cm rounds. Arrange the slices in a dish, spoon over a little cooking liquid and cover with foil.

    Dip the knife blade in hot water for a cleaner cut.

When it's time to serveThe final touches, right in front of your guests.

  1. Reheat the dish for 15 minutes at 160 degrees. Quickly saute the zucchini ribbons in olive oil for 2 minutes. Reduce the cooking liquid and spoon it over the slices. 15 min

    The ribbons should stay slightly firm, take them off the heat as soon as they look glossy.

Our tips to get it right

  • Pick chicken thighs of even size so the ballotine rolls up without gaps or uneven thickness.
  • Let the ballotine cool completely in its cooking liquid before slicing, the meat holds together better and the cut stays clean.
  • Save some cooking liquid aside to spoon generously over the slices before serving, the meat should never look dry.

The variations

  • Swap the tarragon for basil if you prefer a milder, more fruity note.
  • For a vegetarian version, use large blanched chard leaves instead of chicken to wrap the same zucchini and herb filling, with a shorter cooking time.
  • For kids, serve the slices without the reduced sauce, just a drizzle of olive oil, the mild flavor and tender texture usually go over well.

What to serve it with

  • Plain basmati rice or steamed baby potatoes
  • A tangy green salad as a light starter
  • A dry, fruity white wine

Storage

The cooked ballotine keeps 2 to 3 days in the fridge in a sealed container, sliced or whole. It freezes well whole, before slicing, for about a month. Reheat the slices covered, gently, so they don't dry out.

Questions about this recipe

Can I ask the butcher to bone the chicken thighs for me?

Yes, that's actually recommended, it saves about twenty minutes of work. Ask for thighs of similar size so the ballotine rolls more evenly.

What if the ballotine falls apart a bit during cooking?

That usually means the grated zucchini wasn't squeezed dry enough before mixing into the filling. Tying the roll a bit tighter also helps prevent this.

How do I plate the ballotine to make it look nice?

Arrange two or three slices side by side, spooned with reduced cooking liquid, with the sauteed zucchini ribbons fanned out beside them. The contrast between the green filling and golden meat does most of the visual work.

Can I use regular heavy cream instead of light cream?

Yes, the filling will just be a bit richer in texture. It won't change the cooking time or how well the ballotine holds together.

Can an herb and zucchini chicken ballotine be made ahead?

Yes, it's even recommended. The recipe needs 40 min of work in total, split up like this, the day before, 3 steps, the same day, 1 step, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make an herb and zucchini chicken ballotine?

Allow 2 h in total, including resting and cooking time, of which 40 min is actual work. The recipe is rated "medium".

How many calories are in an herb and zucchini chicken ballotine?

About 380 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does an herb and zucchini chicken ballotine cost?

About €5.20 per person, that's €31.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Remember to ask your guests about their allergies before putting your menu together.

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