Chicken Roulades with Orange Filling

Ingredients

• 4 chicken breast fillets (about 140 g)
• 200 g candied orange zest
• Salt
• Pepper (freshly ground)
• 2 tbsp plant oil
• 2 carrots
• 2 onions
• 150 g celery root
• 150 ml orange juice
• 150 ml poultry stock
• 2 tbsp hoisin sauce
• 1 star anise
• 1 tbsp orange jam
• coriander sprigs (for garnish)

Instructions

1. 1.

   Rinse the chicken, pat dry and cut a pocket on the side. Slice the candied orange zest into strips, fill the chicken breasts and tie with kitchen twine. Season with salt and pepper and brown all sides in a hot pan with oil.

2. 2.

   Peel and dice the carrots, onions, and celery root. Remove the roulades from the pan and sauté the vegetables until golden brown. Deglaze with orange juice, poultry stock, and 2 tbsp hoisin sauce. Add the star anise and simmer for about 20 minutes. Strain the sauce through a fine sieve, return to the pan, add orange jam and reduce slightly. Season with hoisin sauce, salt, and pepper. Return the roulades to the sauce, cover, and cook on low heat for about 15 minutes.

3. 3.

   Slice the chicken diagonally and serve with sauce on plates. Garnish with coriander sprigs.