Stuffed Chicken Ballotine

This recipe makes about 6 portions.

Serve with some veggies and some oven roasted potatoes.


  • 1 Deboned chicken, I used Kronfågels. In Sweden you will be able to buy it in the end of January 2020. And you can obviously debone it yourself!
  • 25 g butter
  • 4 Labneh balls
  • 4 table spoons olive oil
  • Lemon zest from 1 organic lemon
  • 1 decileter fresh finely chopped parsley
  • 1 decileter fresh thyme
    1/2 deciller fresh rosemary
    2 tablespoon fresh sage
  • 3 garlic cloves
    salt and black pepper
  • Breading
  • 4 decileter flour
  • 4 egg
    4 decileter panko
  • butter


  • Mix the butter with the Labneh balls
  • Distribute over the chickens inside
  • Chop the garlic, mix it with Olive oil, all the herbs and the  lemon zest. Distribute  over the chicken. Fininish it of with some black pepper and salt.
  • And then roll the chicken, and wrap it up hard with some aluminium foil. Leave in the fridge for an hour.
  • Heat up the oven to 150C.
  • Heat it up in a oven pan for about 1 hour. The chicken is done when it reaches 68°C. (155F.)
  • Let it cool of for about 20 minutes.
  • For the best result, leave in the fridge over night.
  • Open the package, and remove the chicken carefully.
  • And then double bread the chicken. Roll it in flour, and then in the whisked egg, and then roll it in the Panko.
  • Fry the chicken in some butter.
  • If you would like to have a nice sauce, the save the fat from when you open the aluminium foil. Add some cream, salt and pepper. And let it simmer for a while.

Photo Malin Nordblom

Fab Foodie Swede

If you wan’t to use the content or photos please contact:

Recipe shared in collaboration with Kronfågel

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