Sanjeev Kapoor

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Chicken Roulade With Cranberry Sauce

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Chicken breasts stuffed with bell pepper and spinach stuffing, rolled,baked and accompanied with cranberry sauce.

This is an exclusive website recipe.

Preparation Time : 11-15 minutes

Cooking time : 31-40 minutes

Servings : 4

Chicken Roulade With Cranberry Sauce

Main Ingredients

Chicken breasts, Spinach




Main Course-Chicken

Level Of Cooking











Vitamin B12- 2.8mcg

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  • Chicken breasts boneless
  • 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.

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