Spinach and Ricotta Chicken Ballotine on Amatriciana Sauce

Indulge in the exquisite flavors of Spinach and Ricotta Chicken Ballotine on Amatriciana Sauce, a dish that beautifully combines tender chicken, creamy ricotta, and fresh spinach, all enveloped in crispy bacon. Served on a rich, savory Amatriciana sauce made with guanciale and San Marzano tomatoes, this dish is a delightful balance of textures and tastes.

Perfect for a special dinner or a cozy gathering, this recipe elevates classic Italian comfort food into a stunning centerpiece that will impress your guests and tantalize your taste buds.

Spinach and Ricotta Chicken Ballotine on Amatriciana Sauce

Ingredients:

2 tablespoons olive oil

100g guanciale (or pancetta), diced

1 can (400g) San Marzano tomatoes, crushed

Salt and pepper, to taste

Fresh basil leaves, torn

2 cloves garlic, minced

Instructions:

Cook the Guanciale:

In a saucepan, heat olive oil over medium heat. Add the diced guanciale and cook until crispy.

Make the Sauce:

Add minced garlic and sauté for 1 minute.

Stir in the crushed San Marzano tomatoes, salt, and pepper. Simmer for about 20 minutes, allowing flavors to meld.

Finish with torn basil leaves.

Spinach and Ricotta Chicken Ballotine

Ingredients:

2 chicken breasts, butterflied

1 cup fresh spinach

2 tablespoons butter

1 cup ricotta cheese

Black pepper, to taste

6-8 slices of bacon

Cling film (plastic wrap)

Instructions:

Prepare the Filling:

In a pan, melt the butter and slowly cook the spinach until wilted. Squeeze out excess moisture.

In a bowl, combine the spinach, ricotta, and black pepper.

Prepare the Chicken:

Place the butterflied chicken breasts between two pieces of cling film and gently pound with a meat mallet until evenly flattened.

Season the chicken with salt and spread the spinach and ricotta mixture over it. Roll tightly into a cylinder, using the cling film to help shape it. Chill in the fridge for at least 3 hours.

Wrap and Roast:

Preheat the oven to 180°C (350°F).

Remove the cling film and wrap the chicken in bacon slices.

Place in a baking dish and roast for 30-35 minutes, or until the internal temperature reaches 65-70°C (150-160°F).

Notes:

Guanciale vs. Pancetta:

Guanciale is traditional for Amatriciana sauce, offering a rich flavor. If unavailable, pancetta is a suitable substitute.

San Marzano Tomatoes:

These tomatoes are sweeter and less acidic than regular canned tomatoes. If you can’t find them, use high-quality crushed tomatoes instead.

Chilling the Chicken:

Allowing the chicken ballotine to chill for at least 3 hours helps it maintain its shape during cooking. You can prepare it the day before for convenience.

Seasoning:

Taste the sauce as it simmers, adjusting salt and pepper according to your preference. The saltiness of the guanciale may affect how much you need.

Bacon Wrapping:

Ensure the bacon is wrapped tightly around the chicken to keep moisture in and provide a crispy exterior.

Serving Suggestions:

Pair this dish with a simple green salad or garlic bread to complement the rich flavors.

Leftovers:

Leftover ballotine can be sliced and enjoyed cold in sandwiches or reheated gently in the oven to maintain texture.

Alternative Fillings:

Feel free to experiment with different fillings, such as mushrooms, sun-dried tomatoes, or different cheeses.

Nutrition Information:

Frequently Asked Questions:

Can I make the chicken ballotine ahead of time?

Yes! You can prepare the chicken ballotine and chill it in the fridge for up to 24 hours before baking.

This allows the flavors to meld and makes it easier to handle.

What can I substitute for guanciale in the Amatriciana sauce?

If you can’t find guanciale, pancetta is a great alternative.

You can also use bacon, but it will have a different flavor profile.

How do I know when the chicken is cooked through?

The chicken is done when its internal temperature reaches 165°F (75°C).

Use a meat thermometer to check the temperature in the thickest part of the roll.

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach! Just make sure to thaw it completely and squeeze out any excess moisture before mixing it with the ricotta.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

You can reheat the chicken in the oven at a low temperature to keep it moist.

The sauce can also be reheated gently on the stovetop.

What equipment do I need to make this recipe?

You’ll need a saucepan for the sauce, a frying pan for the aubergines, a meat mallet or rolling pin for flattening the chicken, and a baking dish for roasting the ballotine.

Cling film (plastic wrap) is also essential for shaping the chicken.

How can I ensure the chicken stays moist during cooking?

Wrapping the chicken in bacon helps retain moisture.

Additionally, chilling the ballotine before cooking allows it to hold its shape, preventing dryness.

Use a meat thermometer to ensure you don’t overcook it.

Can I make the Amatriciana sauce in advance?

Absolutely! The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

Just reheat it gently on the stove before serving.

Is there a vegetarian version of this recipe?

Yes! You can substitute the chicken with portobello mushrooms or a mix of hearty vegetables for a vegetarian ballotine.

Use vegetable stock and omit the guanciale for the sauce, or use a vegetarian bacon alternative.

What can I serve with this dish?

This dish pairs well with a simple green salad, garlic bread, or a side of roasted vegetables.

You could also serve it with pasta tossed in olive oil and garlic for a more filling meal.