August 26, 2019


Chicken breast fillets - 150 gms
fresh mint - 1/4 cup

For sweet orange sauce:
White vinegar - 1/2 cup
Sugar - 1 tbsp
Orange juice - 1 cup (strained)
Cornflour - 1 tsp
Water -  1 tsp
Butter -  1 tsp


  1. Flatten the chicken evenly with a meat mallet.
  2. Spread mint evenly over each chicken fillet and roll up tightly. Secure with toothpicks.
  3. Place in an oven proof dish in a single layer.
  4. Bake, covered in a moderate oven for 25 minutes or until chicken is tender. Remove tooth picks.
  5. Slice the chicken and serve with sauce.
Sweet orange sauce:
  1. Combine vinegar and sugar in a small saucepan and stir constantly over heat, without boiling, until sugar is dissolved.
  2. Then bring to the boil and boil rapidly without stirring until mixture turns light golden brown.
  3. Add orange juice and bring to the boil.
  4. Reduce heat and simmer mixture uncovered until it is reduced by half.
  5. Add blended cornflour and water and stir constantly over heat until sauce boils and thickens.
  6. whisk in butter just before serving.

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