How to make 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.
Main Ingredients : Chicken breasts (चिकन ब्रेस्ट ), Spinach (पालक)
Cuisine : French
Course : Main Course Chicken
For more recipes related to Chicken Roulade With Cranberry Sauce checkout Bhuna Chicken Stroganoff, Chicken Pasanda, Thai Style Chicken Breasts in Foil, Bhuna Murgh Anda Masala . You can also find more Main Course Chicken recipes like Lemon Baked Chicken Grilled Stuffed Chicken Breast Steamed Chicken Chinese Style Achari Mirchi Murgh
Chicken Roulade With Cranberry Sauce Recipe Card
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 : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Chicken Roulade With Cranberry Sauce Recipe
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.
Nutrition Info
Calories : 1161 Kcal
Carbohydrates : 74.5 gm
Protein : 144.9 gm
Fat : 31.5 gm
Other : Vitamin B12- 2.8mcg
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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.
