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

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken breasts ( चिकन ब्रेस्ट ) , Spinach ( पालक )

Cuisine : French

Course : Main Course_Chicken

Chicken Roulade With Cranberry Sauce

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Chicken Roulade With Cranberry Sauce Recipe Card

Chicken Roulade With Cranberry Sauce
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Prep Time : 11-15 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Chicken Roulade With Cranberry Sauce

  • 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

Method

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.

How to make Chicken Roulade With Cranberry Sauce

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.

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