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Chicken Ballotine with Mushroom Tarragon and Chèvre Served with Israeli Couscous and Apricot Salad

Video Title: Chicken Ballotine with Mushroom Tarragon and Chèvre Served with Israeli Couscous and Apricot Salad
Video Duration: 3:07
Easy to prepare, but impressive to serve, this is a great main course for a special dinner.
Serves: 4
Prep Time: 1 hour 30 min
Cook Time: 35 min


For the Chicken

4 skin-on chicken breasts
1 lb sliced white mushrooms
2 tbsp unsalted butter
1 tbsp minced garlic
½ cup fresh tarragon, minced
½ cup goat cheese, softened
salt and pepper to taste
3 tbsp olive oil
chopped fresh parsley, for garnish (optional)

Apricot Salad Dressing

⅓ cup extra-virgin olive oil
2 tbsp white balsamic vinegar or fresh lemon juice
drizzle of honey
1 ½ tbsp smoked paprika
1 tsp kosher salt
½ tsp freshly ground black pepper


1 tbsp extra-virgin olive oil
1 ⅓ cup dry Israeli couscous
½ tsp kosher salt
1 cup dried apricot, sliced
½ cup slivered almonds, toasted
2 tbsp chopped fresh mint
¼ cup chopped fresh chives
kosher salt and freshly ground black pepper

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Butterfly chicken breasts. Set aside.

  2. Pulse mushrooms in a food processor until finely chopped.

  3. Heat a medium skillet over medium-high heat; add butter to melt.

  4. Add mushrooms and sauté 3 minutes.

  5. Add garlic and cook until the liquid released from the mushrooms evaporates. Stir in tarragon.

  6. Remove from heat; add salt and pepper to taste and set aside to cool.

  7. Add softened goat cheese and blend well.

  8. Spread 3-4 tbsp of the filling on one side of the butterflied chicken breast.

  9. Close chicken breast and secure with twine. Season the stuffed breast with salt and pepper.

  10. Preheat oven to 400ºF (200ºC). Heat a large cast-iron or other oven-safe skillet on the stovetop over medium-high heat.

  11. Add olive oil. Add chicken to the skillet and cook until browned on all sides, about 3-4 minutes.

  12. Place chicken in a skillet in the oven and bake until cooked through, until the internal temperature reaches 165°F (74°C), about 15 minutes.

  13. To make the dressing, whisk the oil, vinegar, honey, paprika, salt and pepper in a small bowl until smooth. Set aside.

  14. Remove chicken from the oven; let cool for 5 minutes and remove twine before slicing.

  15. Garnish with chopped fresh parsley, if desired.

  16. To make the couscous, heat the oil over medium-high heat in a large saucepan.

  17. Cook the couscous, stirring frequently, until golden, 4 to 5 minutes.

  18. Add 2 cups water and the salt and bring to a boil. Reduce the heat to medium-low. Cover and simmer until the couscous is just tender and the liquid is absorbed, 9 to 10 minutes. Set aside to cool slightly.

  19. When the couscous has cooled add the slivered apricots, toasted almond, chives and mint to the couscous.

  20. Add the dressing. Season with salt and pepper and toss until all the ingredients are coated.

  21. To serve, plate the salad alongside the Chicken Ballotine.

Nutrition Info

Per 478 g serving Amount
Protein58 g
Fat52 g
Saturated Fat15 g
Carbohydrate75 g
Fibre8 g
Sugar21 g
Cholesterol140 mg
Sodium540 mg
Per 478 g serving % Daily Value