How to make Chicken Parcels In Orange Sauce -

Stuffed chicken served with orange sauce

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Chicken Breasts (चिकन ब्रेस्ट ), Orange (संतरा/ ऑरेन्ज)

Cuisine : Fusion

Course : Main Course Chicken

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Chicken Parcels In Orange Sauce

Chicken Parcels In Orange Sauce Recipe Card

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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.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Chicken Parcels In Orange Sauce Recipe

  • Chicken Breasts

  • Orange 1 medium

  • Salt to taste

  • Onion chopped 1 medium

  • Garlic chopped 7-8 cloves

  • Carrot grated 1 medium

  • Cheese grated 1/2 cup

  • Red capsicum 1 medium

  • Yellow capsicum 1 medium

  • Green capsicum 2 small

  • Cornflour/ corn starch 1 tablespoon

  • Black peppercorns 1 tablespoon

  • Lemon 1

  • Tomato 1 medium

  • Fresh mint leaves a few sprigs

  • Asparagus heads 8

  • Spring onion greens 8 stalks

  • Oil 4 tablespoons

  • Orange juice 1 cup

  • Tomato ketchup 4 tablespoon

  • Dried mixed herbs 1/2 teaspoon

Method

Step 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.

Step 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.

Step 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.

Step 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).

Step 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.

Step 6

Garnish with mint sprigs and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.