Description

Elegant and hearty, this homemade chicken ballotine is filled with spinach and wrapped in pancetta, roasted to perfection and served with seasonal vegetables, golden roast potatoes, and a splash of rich gravy — the ultimate comforting centerpiece.

Ingredients

Units Scale

2 boneless skin-on chicken breasts
4 slices pancetta affumicata (smoked pancetta)
1/2 cup fresh spinach leaves
Salt and pepper to taste
1 tbsp olive oil
Butcher’s twine or toothpicks
1 cup Brussels sprouts
1 cup broccolini or tenderstem broccoli
4–6 baby carrots, peeled
4–6 small roasted potatoes
1/2 cup stuffing balls (optional)
1/2 cup cranberry sauce
1/4 cup gravy (your choice of chicken or pan sauce)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C). Butterfly each chicken breast and gently pound to an even thickness. Season both sides with salt and pepper.
Lay spinach leaves over one side of the chicken, then roll tightly. Wrap each roll with pancetta slices and secure with twine or toothpicks.
Heat olive oil in a pan over medium heat. Sear the chicken rolls on all sides until golden. Transfer to an oven-safe dish and roast for 20–25 minutes, or until internal temp reaches 165°F (74°C).
Meanwhile, steam Brussels sprouts, carrots, and broccolini until just tender.
Roast potatoes in the oven with olive oil, salt, and rosemary until golden and crispy.
Slice the chicken ballotine and plate with vegetables, stuffing balls, and cranberry sauce.
Drizzle with warm gravy and serve.

Notes

Ensure pancetta is tightly wrapped to hold the chicken roll shape during roasting.
Use butcher’s twine or toothpicks to secure the roll before searing.
Pair with a rich pan gravy or homemade chicken stock-based gravy for extra flavor.
Substitute spinach with kale or chard for a variation.

Nutrition

Serving Size: 1 plate
Calories: 520 kcal
Sugar: 6g
Sodium: 640mg
Fat: 26g
Saturated Fat: 8g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 5g
Protein: 40g
Cholesterol: 115mg