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Chicken Roulade With Cranberry Sauce

Chicken breasts stuffed with bell pepper and spinach stuffing, rolled,baked and accompanied with cranberry sauce. This is a Sanjeev Kapoor exclusive recipe.

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Chicken Roulade With Cranberry Sauce
Main Ingredients Chicken breasts, Spinach
Cuisine French
Course Main Course Chicken
Prep Time 11-15 minutes
Cook time 31-40 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg
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Ingredients list for Chicken Roulade With Cranberry Sauce

  • 4 Chicken breasts boneless
  • 1 cup Spinach chopped
  • 1 medium Red capsicum chopped
  • 1 medium Yellow capsicum chopped
  • 1/2 cup Cheese grated
  • 1 tablespoon Olive oil
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black pepper powder
  • 1 cup Cranberry juice
  • 1/2 cup Orange juice
  • 2 tablespoons Brown sugar
  • 1 teaspoon Cornflour/ corn starch
  • 1/4 teaspoon Orange zest

Method

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

Nutrition Info

Calories 1161
Carbohydrates 74.5
Protein 144.9
Fat 31.5
Other Fiber Vitamin B12- 2.8mcg
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