Stuffed Chicken Ballotine | Slimming World & Weight Watchers Friendly

If you’re a stickler for tradition, this Stuffed Chicken Ballotine would have been made using boned chicken thighs, but we’re not. Nowadays it’s perfectly acceptable to use chicken breast, as we’ve done here.

Stuffed Chicken Ballotine | Slimming World & Weight Watchers Friendly

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

We originally made this to try out one of our new kitchen gadgets….The Instant Pot Sous Vide Immersion Circulator.

If you don’t have one we’ll run through the regular cooking method in the instructions as well as the Sous Vide way, so don’t worry!

Stuffed Chicken Ballotine | Slimming World & Weight Watchers Friendly

Whenever we need to replace oil in cooking we use Frylight. Perfect for everyday frying and cooking, it delivers exactly one calorie per spray, which makes it Syn free! The Sunflower or Rapeseed Oil flavours are ideal for this Stuffed Chicken Ballotine recipe.

Frylight Find Out More

This post contains affiliate links. Find out what this means.

How do you make Stuffed Chicken Ballotine recipe?

Check the recipe card at the bottom of this post for a list of ingredients & instructions!

Step 1 – Squeeze your Sausages

Squeeze your sausages (use any low fat sausages you prefer, but remember to check the Syns, calories or points, as they vary depending on brand) and combine them with the sage, thyme, salt and pepper. Mix well to combine.

Stuffed Chicken Ballotine | Slimming World & Weight Watchers Friendly

Step 2 – Butterfly your chicken breast

With a sharp knife, slice your chicken breast in half horizontally. Make sure not to cut through completely! Then with your hand flatten it out. You may have to slap it a few times.

Stuffed Chicken Ballotine | Slimming World & Weight Watchers Friendly

Step 3 – Stuff the Chicken Breast

Place some of the sausage mix into the centre of the chicken breast.

Stuffed Chicken Ballotine | Slimming World & Weight Watchers Friendly

Fold up one end, and roll. Making sure that the sausage mix doesn’t escape. Don’t worry if it doesn’t stay closed, the next couple of steps will ensure it does!

Stuffed Chicken Ballotine | Slimming World & Weight Watchers Friendly

Step 4 – Wrap with bacon

Next, wrap with bacon medallions. Just place the bacon over the rolled and stuffed chicken breasts.

Stuffed Chicken Ballotine | Slimming World & Weight Watchers Friendly

Step 5 – Wrap with Clingfilm

Next, we need to wrap the bacon wrapped stuffed chicken with clingfilm. This step is essential. It’ll make sure everything stays together during cooking, and keeps all the flavour & juices locked in.

Stuffed Chicken Ballotine | Slimming World & Weight Watchers Friendly

Once you’ve got them wrapped, you need to tie the ends.  Do one side, then squeeze out all the air and tie the other. They’ll then look like this.

Stuffed Chicken Ballotine | Slimming World & Weight Watchers Friendly

How do I cook Stuffed Chicken Ballotine recipe?

You can cook it one of two ways; sous vide OR on the stove in a pan. Both methods are included, so don’t worry if you don’t have the equipment to cook sous vide. 

It might seem like a bit of faff, but you can cook to such precision with the sous vide method. You can even cook the most PERFECT of steaks like the one below.

Stuffed Chicken Ballotine | Slimming World & Weight Watchers Friendly

What is Sous Vide?

You know when you buy ribs/meat from the supermarket that usually comes in a box (lamb shanks/pulled beef), and inside is a bag with the meat in & you just reheat it? That meat has been cooked sous vide!

Stuffed Chicken Ballotine | Slimming World & Weight Watchers Friendly
Yup – even this was cooked sous vide!

Sous Vide is a method of cooking food in a vacuum sealed plastic bag which is then placed in a temperature controlled water bath for a longer period of time than regular cooking.

Cooking happens at a lower temperature for a longer period of time, which will ensure the food retains moisture and the inside is properly cooked without overcooking the outside.

Stuffed Chicken Ballotine | Slimming World & Weight Watchers Friendly

As the temperature and time are very precise, the sous vide technique gives consistent and precise results without fail every time, it’s pretty much foolproof.

Cooking in a sealed vacuum bag ensures the food is cooking in its’ own juices so the flavours are infused into the food. All you need to do is set the temperature and time and the sous vide will hold the food at the perfect temperature. You don’t have to keep checking on it like you would with conventional cooking.

As I mentioned earlier, we use the Instant Pot Sous Vide Immersion Circulator which you can pick up on Amazon but there are pleanty of other options available too.

The Vacuum Sealed Bags

Of course the quickest and easiest way to seal your food in the bag is to use a a vacuum packer like this one on Amazon.

We use our vacuum packer to portion up our meat delivery. Makes it so easy to portion meat up for the freezer.

Stuffed Chicken Ballotine | Slimming World & Weight Watchers Friendly

If you don’t have a vac packer don’t worry, you can still create a vacuum sealed bag by using the water displacement method…..

First you’ll need a Ziploc bag like these from Amazon. You can get 2 different sizes depending on what’s going in them.

Stuffed Chicken Ballotine | Slimming World & Weight Watchers Friendly

Next, put the food in the bag. Seal it up but leave the last 2.5 cm (1 inch) open. Next, lower the bag into a large container of water. As the bag lowers into the water, the water pressure will push the air out of the bag through the small opening.

Just before the bag is fully submerged in the water seal it up completely and remove the bag from the water. The food should now be sealed without any air in the bag.

How do I cook Stuffed Chicken Ballotine recipe in a pan?

You need to follow the steps above, so you have your chicken wrapped in clingfilm with ends tied.

Stuffed Chicken Ballotine | Slimming World & Weight Watchers Friendly

Bring a pan of water to the boil, then turn the pan down so it’s simmering. Place your chicken in there and cook for 20 minutes. Next, we need to fish them out then pat them dry with kitchen towel, and then brown them off in a frying pan for approx 3 minutes.

Stuffed Chicken Ballotine | Slimming World & Weight Watchers Friendly

How Slimming World Friendly is this Stuffed Chicken Ballotine?

We used  2 Low Fat Chipolatas at 0.5 Syns each. One for each Chicken breasts. This make them 0.5 per Ballotine.

Remember if you use different sausages to look up the Syn values!!

How Weight Watchers Friendly is this Stuffed Chicken Ballotine?

At just 2 points, this Stuffed Chicken Ballotine is a great low point meal if you are following the Weight Watchers plan. 

As always, remember to check the points value of your chosen sausage.

How many calories are in this Stuffed Chicken Ballotine?

This Stuffed Chicken Ballotine contains just 303 calories per portion, but values may change depending on the sausage you use. 

Want to save this Stuffed Chicken Ballotine for later? Pin it to Pinterest!

Low Syn Stuffed Chicken Ballotine | Slimming World | Weight Watchers | 5 Weight Watchers smart points | 303Kcal | 0.5 Syns

Order Our 6 Month Food Planner Now!


We are super excited to have released a 6 month food planner that works perfectly alongside our recipe book.

Our 6 month planner features 26 recipes – which are not available anywhere else. We have all the details on our Planner page.

Order Our Cookbook Now!

We’ve been squirrelling away doing squirelly things behind the scenes and can finally announce that our very first cookbook is available NOW!!

Pinch Of Nom Cookbook - preorder

The book features 100 recipes – around 80 of them BRAND NEW and not available anywhere else. Full colour photographs, hardback, a quality book that will stand up to frequent use!

Each recipe has been taste tested by twenty members of the Pinch of Nom community to ensure that they are amazing. Check out our cookbook page for more information!


Stuffed Chicken Ballotine

Votes: 4
Rating: 5
Rate this recipe!


Prep Time

Cooking Time

portion 15 minutes 100 minutes



Slimming World 

303kcal 2

Smart Points (Flex/Freestyle)



Per portion Per portion Per portion
Suitable For Freezing icon Gluten Free icon Dairy Free icon
Please Note - If portions are changed, then points/values will not change and will need to be worked out by yourself. We're working on this!
Please don't take a screenshot. These recipes are updated often!
if you get a blank screen when printing, please open the website in a browser & not the facebook app.

  1. First remove the sausage meat from the skin and mix with the sage, thyme and a little salt and pepper
  2. Place the chicken breast on a board, and with a sharp knife slice through horizontally, starting at the thick side. Be careful not to cut through it completely. Cover with a piece of cling film and flatten it out slightly using a rolling pin or your hand. Don't be too heavy handed or you may rip through the meat
  3. Roll half of the sausage meat into a sausage shape and place it in the centre of the flattened out chicken breast.
  4. Fold the narrower end of the chicken in to keep the sausage in place, then roll up the chicken
  5. Wrap 2 pieces of bacon around the rolled up chicken. Make sure the bacon covers the seam of the rolled chicken as it will help keep it rolled. Wrap the bacon covered chicken tightly in cling film and tie one end tightly
  6. Gently squeeze out all the air, then tie the other end tightly. Repeat with the other chicken breast Follow the instructions below depending on which cooking method you are using
If you're using the Sous Vide method
  1. Place the cling film wrapped chicken in a vacuum bag, see the information above for the 2 different ways of doing this
  2. Set the Sous Vide to 68.3 (the temperature is very precise) and place the vacuum packed chicken into the water bath. Set the timer to cook for 90 minutes
If you're cooking in a pan on the stove
  1. There's no need to put the chicken in a vac bag, just make sure it's wrapped securely in cling film. Make sure no moisture can get in. Bring a pan of water to the boil, place the wrapped chicken in the water, turn down the heat so it's not quite boiling
  2. Simmer for 20 minutes
Browning the chicken after cooking
  1. When cooked remove the chicken from the water and unwrap then carefully. Pat them dry with a paper towel
  2. Spray a frying pan with a decent amount of Frylight and turn up the heat. When the pan is hot add the chicken and brown on all sides.
  3. Allow to rest for a minute, then slice and serve

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!


We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

This recipe can be frozen, but please remember to do the following;

- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
- Defrost thoroughly before reheating (you can use the defrost setting on your microwave.)
- Make sure it is piping hot all the way through before serving.

If making this recipe Gluten Free please make sure to check the ingredients that you’re using

Especially things such as; 

- Stock cubes
- Soy sauce - substitute with Tamari.
- Worcestershire sauce - substitute with Henderson’s Relish.
- Etc.


Syn values given are correct at time of writing but may not always be accurate.

This website is UNOFFICIAL and in NO WAY part of or representative of Slimming World. 

We aren’t trained by Slimming World nor authorised to give Slimming World advice. Any advice given here should not replace the advice of your Slimming World consultant.

Ideally, you should check with Slimming world for the most up to date Syn values using official resources such as; the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.

Although attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will be responsible for any loss or damage resulting for your reliance on nutritional information.

We kindly ask that you share this recipe via the share buttons and not via screenshots. 

As our recipes change often in accordance with syn value changes, we want to ensure that they're as accurate as possible at all times. 

If you use or re-create our recipes we kindly ask:

  • That you credit us by not only screenshot but linking to our original recipe post
  • You don't reproduce the recipe in full
  1. I made this for me and my SW besties, I used the m&s skinny range sausages, they’re only half a syn each. It was pretty easy to do with the cling film and pan of water. Tasted delicious and my friends said it was like restaurant food. Served it with roasted onion, courgette, peppers and halved cherry tomatoes. 👍🏻😁

  2. oh dear! i mean oh wow! i bought the 8qt ip and now seeing this recipe i want the sous vide attachment, i had no idea it was even an option! wow. you’re changing my life! 🙂

Leave a Reply

Your email address will not be published.

Slimming World Recipes
A blog started by 2 chefs on their Slimming World journey, evolving into an epic adventure shared by many!