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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 37 Bree and Jessica: Roasted Chicken Ballotine with Quinoa and Lentil Salad and Garlic Aioli

Check out Bree and Jessica's roasted chicken ballotine recipe from TV2's My Kitchen Rules

Prep:   1 hour            

Cook:  40 mins                      

Serves: 4



  • 100g baby spinach leaves
  • 1 tbs olive oil
  • 50g baby spinach leaves, extra
  • 2 tsp lemon juice
  • edible flowers to serve

Ricotta filling

  • 400g fresh ricotta, drained
  • 1 egg yolk
  • 100g semi-dried tomatoes, finely chopped
  • 1 cup chopped basil


  • 1/2 garlic bulb, roasted
  • 1 egg yolk
  • 1 tbs tarragon vinegar
  • 180ml light vegetable oil
  • 4 anchovies, chopped
  • juice of 1 lemon
  • 2 tsp Dijon mustard

Lentil and Quinoa salad

  • 1 cup quinoa
  • 1 litre vegetable stock
  • 2 tbs extra virgin olive oil
  • 2 sticks celery, finely chopped
  • 1 large carrot, finely chopped
  • 1 red onion, finely chopped
  • 1 cup puy lentils
  • 1 bay leaf
  • 1 tbs tarragon vinegar
  • 1 cup coarsely chopped flat leaf parsley
  • 2 tbs finely chopped mint
  • 2 tbs finely chopped tarragon



  1. Preheat oven to 200C.
  2. To make ricotta filling, combine all ingredients in a bowl. Season generously.
  3. Lay chicken, skin-side down, on a board. Season well and scatter with spinach leaves. Arrange ricotta filling down the centre in a sausage shape.
  4. Roll chicken to enclose and secure at regular intervals with kitchen twine.  Rub all over with oil and season. Wrap garlic bulb for aioli in foil.
  5. Place chicken on an oven tray with the garlic.
  6. Roast for about 40 minutes, removing garlic after 30 minutes. Remove and stand ballotine, lightly covered with foil, to rest for 15 minutes. Slice thickly.
  7. To make salad, place quinoa and half the stock in a saucepan. Bring to the boil. Reduce heat and simmer, covered, for about 10 minutes or until tender. Drain and fluff grains with a fork.
  8. Heat 2 teaspoons of the oil in a large saucepan. Cook celery, onion and carrot for 2 minutes. Add lentils, bay leaf and remaining stock. Simmer for about 15 minutes or until lentils are tender. Strain and cool slightly. Remove bay leaf.
  9. Whisk vinegar and remaining oil in a large bowl. Add quinoa and lentil mixture. Toss to combine. Stir in herbs. Season. 
  10. To make aioli, process egg yolk and vinegar until smooth. With motor operating, drizzle in oil until thick and smooth. Squeeze roasted garlic out of its skin and add to mayonnaise with remaining ingredients. Process to combine. Season.
  11. Toss extra spinach leaves with lemon juice.
  12. Serve sliced chicken ballotine with salad, extra spinach leaves and aioli. Garnish with edible flowers.



  • The internal temperature of chicken as recommended by the Australian Chicken Federation is 75C, no matter what the style of cooking.
  • You can vary the flavourings in the filling of the ballotine – try using different nuts and herbs, citrus zest or chopped olives.
  • If quinoa is unavailable, you could use rice or couscous as a substitute.
  • If you like a crispy skin, you can sear off the ballotine to brown the skin, before cooking in the oven.