Chicken Roulade With Cranberry Sauce Recipe - Chicken breasts stuffed with bell pepper and spinach stuffing, rolled,baked and accompanied with cranberry sauce.

This is an exclusive website recipe.

Main Ingredients : Chicken breasts, Spinach

Cuisine : French

Course : Main Course_Chicken

Chicken Roulade With Cranberry Sauce

Chicken Roulade With Cranberry Sauce Recipe - how to make Chicken Roulade With Cranberry Sauce


Prep Time : 11-15 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : High


  • Chicken breasts boneless 4

  • Spinach chopped 1 cup

  • Red capsicum chopped 1 medium

  • Yellow capsicum chopped 1 medium

  • Cheese grated 1/2 cup

  • Olive oil 1 tablespoon

  • Salt 1/4 teaspoon

  • Black pepper powder 1/4 teaspoon

  • Cranberry juice 1 cup

  • Orange juice 1/2 cup

  • Brown sugar 2 tablespoons

  • Cornflour/ corn starch 1 teaspoon

  • Orange zest 1/4 teaspoon


Step 1

Preheat oven at 170°C. In a bowl mix together spinach, red capsicum, yellow capsicum and cheese. Place the chicken breasts on a chopping board and spread one forth of spinach mixture leaving one forth inch border all around the edge.

Step 2

Tightly roll up the each chicken breast, starting with the short side and secure the ends with a toothpick. Heat olive oil in a pan.

Step 3

Add chicken roulades, salt and black pepper powder and cook for five minutes rotating until browned on all sides. Remove roulades from pan and place on a sheet pan lined with foil.

Step 4

Bake for fifteen minutes. To prepare the sauce place the cranberry juice, orange juice, one forth cup of water and sugar in small saucepan and boil.

Step 5

Reduce heat and cook for fifteen minutes. Combine cornflour with two teaspoons of water and add to the sauce and simmer till the sauce thickens.

Step 6

Remove from heat and add orange zest. Remove the toothpicks and serve the roulades topped with cranberry sauce.

website of the year 2013
website of the year 2014