Chicken Parcels In Orange Sauce

Stuffed chicken served with orange sauce This recipe has featured on the show Khanakhazana.

New Update
Main Ingredients Chicken Breasts, Orange
Cuisine Fusion
Course Main Course Chicken
Prep Time 11-15 minutes
Cook time 26-30 minutes
Serve 4
Taste Tangy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Chicken Parcels In Orange Sauce

  • Chicken Breasts
  • 1 medium Orange
  • to taste Salt
  • 1 medium Onion chopped
  • 7-8 cloves Garlic chopped
  • 1 medium Carrot grated
  • 1/2 cup Cheese grated
  • 1 medium Red capsicum
  • 1 medium Yellow capsicum
  • 2 small Green capsicum
  • 1 tablespoon Cornflour/ corn starch
  • 1 tablespoon Black peppercorns
  • 1 Lemon
  • 1 medium Tomato
  • a few sprigs Fresh mint leaves
  • 8 Asparagus heads
  • 8 stalks Spring onion greens
  • 4 tablespoons Oil
  • 1 cup Orange juice
  • 4 tablespoon Tomato ketchup
  • 1/2 teaspoon Dried mixed herbs


  1. Preheat oven to 200° C. Peel, wash and chop onion and garlic. Peel, wash and grate carrot. Grate cheese. Wash, remove stem, halve, deseed and cut into half cm. cubes red and yellow peppers and one capsicum. Dissolve cornstarch in half a cup of water.
  2. Crush peppercorns. Remove skin of orange, separate segments, cut each segment into half and remove seeds. Wash and cut roundels of lemon. Wash and cut tomato into quarters. Clean and wash mint sprigs. Take chicken breast. Slit from one side, open it out and flatten with the blunt side of a knife. Add salt, crushed peppercorns to taste.
  3. For the stuffing mix onion, cheese, carrots, red and yellow peppers and salt. Place this mixture on the chicken breasts. Keep two asparagus heads on top the stuffing. Roll the chicken breasts tightly and tie up with the spring onion greens, two on each breast. Grease a baking tray slightly and place the chicken rolls on it and bake in the preheated oven for thirty to forty minutes. For the sauce, heat two tablespoons oil in a pan.
  4. Add chopped garlic and stir. Add cubed green capsicum, orange segments, orange juice and stir. Let it boil for five minutes. Add tomato ketchup and stir. Add one-fourth teaspoon crushed peppercorns and dried herbs and stir to mix well. Wash, cut the other capsicums into one-inch squares and grill on live coal or alternatively directly on gas burner (roast whole capsicum in this case holding it with fork and then cut into one-inch squares).
  5. Add dissolved cornstarch to the sauce to thicken it. Take the chicken rolls out of the oven, when done and put on the grill (in the absence of the grill this step can be omitted). Cut the grilled capsicums into small pieces and add to the sauce. Remove the spring onion greens from the chicken rolls and cut the rolls diagonally into pieces. Arrange the chicken slices on a plate. Pour sauce over it and decorate with lemon roundels and tomato quarters.
  6. Garnish with mint sprigs and serve hot.