Spinach and ricotta chicken ballotine on amatriciana sauce

Here’s an elegant and flavorful dish: Spinach and Ricotta Chicken Ballotine on Amatriciana Sauce—perfect for a special dinner or if you want to seriously impress. It’s a beautiful balance of rich, creamy filling wrapped in tender chicken, set on a bold, smoky tomato sauce.

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🐔 Spinach & Ricotta Chicken Ballotine on Amatriciana Sauce

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🧀 For the Chicken Ballotine:

Ingredients:

• 2 large boneless, skinless chicken breasts

• 1 cup baby spinach (lightly wilted or sautéed)

• 1/2 cup ricotta cheese

• 1/4 cup grated Parmesan cheese

• 1 garlic clove, minced

• Salt & black pepper

• Olive oil (for searing)

• Butcher’s twine or plastic wrap (for rolling)

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🍅 For the Amatriciana Sauce:

Ingredients:

• 100g (3.5 oz) pancetta or guanciale, diced

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1/2 tsp chili flakes (optional but traditional)

• 400g (14 oz) canned crushed tomatoes

• Salt and pepper

• 1 tbsp olive oil

• Pecorino Romano (to finish, optional)

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🔪 Instructions:

1. Prepare the Chicken Ballotine:

1. Butterfly each chicken breast (slice horizontally to open like a book). Pound gently to flatten into an even rectangle (about 1/2 inch thick).

2. In a bowl, mix spinach, ricotta, Parmesan, garlic, salt, and pepper.

3. Spread filling over each chicken piece. Roll tightly like a log. Wrap in plastic wrap (or tie with butcher’s twine) to hold shape.

4. Chill for at least 30 min to firm up (optional, but helps).

2. Cook the Ballotine:

Option A: Pan + Oven Method

• Heat oven to 180°C (350°F).

• Unwrap the ballotines if wrapped in plastic. Sear in olive oil until browned on all sides.

• Transfer to oven for 15–20 min or until internal temp hits 74°C (165°F). Let rest 5 min before slicing.

Option B: Sous Vide (if available)

• Vacuum-seal or tightly wrap the ballotines. Sous vide at 65°C (149°F) for 1 hour.

• Sear in hot pan for color before serving.

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3. Make the Amatriciana Sauce:

1. In a saucepan, heat olive oil. Add pancetta/guanciale and cook until crisp.

2. Add onion and cook until translucent. Stir in garlic and chili flakes.

3. Add tomatoes, season, and simmer 15–20 minutes until thickened. Adjust salt/pepper to taste.

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🍽️ To Serve:

• Spoon a generous amount of warm Amatriciana sauce onto a plate.

• Slice the rested chicken ballotine into thick medallions and lay over the sauce.

• Garnish with fresh basil or grated Pecorino Romano if desired.

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Would you like a wine pairing or a suggestion for a side (like polenta, roasted potatoes, or greens)?