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Boned, rolled chicken preparation, typically roasted or poached
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Chicken ballotine (160 g) has 296 calories. That works out to 185 calories per 100 g. It contains 2.4 g of carbs, 44 g of protein, 12 g of fat and 0 g of fiber. Its 17.9 mg of B3 covers 112% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 160 g
296
KCAL / 160G
Carbs
2.4g
· 1% DV
Protein
44g
· 88% DV
Fat
12g
· 15% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 3% · Protein 60% · Fat 37%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 296 kcal | |
| Total fat | 12 g | 15% |
| Saturated fat | 3.04 g | 15% |
| Trans fat | 0.05 g | |
| Sodium | 125 mg | 5% |
| Total carbohydrate | 2.4 g | 1% |
| Fiber | 0 g | 0% |
| Protein | 44 g | 88% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 160 g | 296 kcal |
| 1 ounce (small) | 28 g | 52 kcal |
| 1 slice (thin) | 40 g | 74 kcal |
| 1 slice (thick) | 70 g | 130 kcal |
| 100 g | 100 g | 185 kcal |
| 1 piece (small) | 120 g | 222 kcal |
| 1 serving (medium) | 180 g | 333 kcal |
| 1 piece (large) | 220 g | 407 kcal |
| 1 serving (large) | 260 g | 481 kcal |
Calculated from 185 calories per 100 g.
Chicken ballotine is boned chicken rolled around a filling, then cooked, usually by roasting or poaching. It is commonly served sliced, so each portion shows the spiral of chicken and filling.
To make chicken ballotine, remove the bones, flatten the meat, spread on a filling, and roll it tightly before tying it with kitchen string. Roast or poach it until cooked through, then let it rest before slicing.
Chicken ballotine is generally served hot after being rolled and cooked, while chicken galantine is traditionally poached and served cold. The terms overlap in some kitchens, so the distinction can depend on the recipe and how it is presented.
Mushrooms, herbs, spinach, cheese, or a seasoned meat stuffing all work in chicken ballotine. Choose a filling that is not too wet, and spread it in a thin, even layer so the roll closes securely and cooks evenly.
Roll chicken ballotine snugly and tie it with kitchen string at regular intervals to hold its shape. Avoid overfilling it, tuck in the ends where possible, and leave it to rest after cooking before removing the string and slicing.
Yes, chicken ballotine can be cooked sous vide, which helps it cook evenly and retain moisture. Use a food-safe, securely sealed bag, then sear the outside briefly if you want a browned finish.
Chicken ballotine specifically refers to boned chicken rolled into a compact shape, often around a filling. Chicken roulade is a broader term for rolled food, and it can be made with thin chicken cutlets rather than a boned chicken portion.
Let chicken ballotine rest until its juices settle, then remove the kitchen string and use a sharp knife. Cut crosswise into even slices with a smooth, gentle motion; slicing it immediately while very hot can make the filling shift.
Serve chicken ballotine with roasted vegetables, mashed potatoes, or a crisp green salad. A light pan sauce made from the cooking juices complements the stuffed chicken without covering up the flavors of its filling.
Cooked chicken ballotine keeps for three to four days in the refrigerator when promptly chilled and stored in a covered container. Reheat leftovers until hot throughout, and avoid leaving the cooked chicken at room temperature for extended periods.
Vitamins
B3
17.92mg · 112% DV
B6
0.93mg · 55% DV
B5
2mg · 40% DV
Biotin
9.6µg · 32% DV
Minerals
Selenium
38µg · 69% DV
Phosphorus
352mg · 50% DV
Zinc
1.76mg · 16% DV
Potassium ⭐
496mg · 15% DV
Sodium
125mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 296 calories in 1 piece (medium) (160 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Chicken ballotine is a French-style preparation made by removing the bones from chicken, then rolling it—often around a filling—and roasting or poaching it. The filling varies by recipe, and the chicken can also be rolled without one. Sliced crosswise, it makes a neat, layered main course for a dinner table.
In France it is served as a composed dish, while elsewhere it works well for a special meal or a make-ahead roast. It is protein-rich, with 27.5 g of protein per 100 g. Pair it with seasonal vegetables or a crisp salad; for a lighter plate, choose a simple pan sauce rather than a creamy one.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
3.04g
MONOUNSATURATED
4.48g
POLYUNSATURATED
2.72g
Omega 6:3 ratio 17.8:1
Above the ideal 4:1 (17.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.