Chicken Roulade

Chicken breasts stuffed with bell pepper and spinach stuffing, rolled, baked and accompanied with cranberry sauce. This is Celeb Chef Sanjeev Kapoor’s special party pick.

Ingredients:

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

For Sauce

1 cup Cranberry juice
1/2 cup Orange juice
Brown sugar 2 tablespoons+1 teaspoon Cornflour/ corn starch
1/4 teaspoon 1 teaspoon Orange zest

Procedure:

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. 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.

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