Ballotine de Poulet

4 chicken breasts

12 slices of bacon

100 grams of mushrooms

100 grams of goat’s cheese

1 small leek

2 cloves of garlic


spoon of butter

salt pepper

A classic dish of French cuisine that has a complex structure, but its implementation is simple enough. His stuffing can be changed according to our appreciation and taste.

We cut the leek, garlic and mushrooms finely and fry in butter. Take off the heat and season with salt and pepper. The cheese rubs on a grater with mushrooms and then mix everything together


Cut the chicken breast inside, creating a typical stuffing pocket. We stuff this chicken filet pretty profusely. The next step of Our dish will be to wrap breasts in bacon. We spread out 3-4 slices of bacon and put the breast in the middle. Then we roll the chicken quite tightly and then wrap the roll in a plastic wrap. Remember to lightly bend the incision after stuffing. Otherwise, stuffing can leave us. This “package must be wrapped quite tightly so that it does not fall apart.” We put the “candy” in a pot with hot water and cook for about 15-20 minutes. .


Chicken rolls served with mashed potatoes puree or Dauphinoise potato casserole. Personally, I also recommend pearl or buckwheat groats as a filling supplement.

The perfect sauce that fits this dish will be a typical butter sauce, honey-mustard sauce or wine-rosemary sauce.



A simple way to feel some of France in your home. 🙂 Enjoy your meal !

Rafał Bujnicki

Ralph Bujnicki is a professional chef with years of experience in Poland and abroad. He began his culinary journey as a chef in Opole’s gastronomic market. After many years of hard work in Poland, he decided to further develop his skills abroad.

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