The orange chicken roll is a great main dish to serve at the Christmas lunch. The orange-stuffed chicken roll is prepared using the sous-vide technique to have a tender and juicy chicken. Moreover, it can be prepared 4-5 days in advance, stored in the fridge in the cooking bag and heated before serving. For those who don’t have this tool, you can proceed with the traditional cooking method. This main dish is excellent when accompanied by a side of roasted potatoes.
Discover other chicken recipes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Other
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2.2 lbs chicken breast
- 1 orange
- 0.42 cup white wine
- 1 carrot
- 1 onion
- 1 stalk celery
- 4 tbsps extra virgin olive oil
- herbs
- salt
- pepper
Tools
- 1 Sous Vide
- 1 Meat Grinder
- 1 Knife
- 1 Cutting Board
- Kitchen Twine
- 1 Pan
- 1 Vacuum Seal Bag
Steps
Butterfly the chicken breast by removing the chicken tender.
Using a blender or meat grinder, grind the chicken tender with the herbs and the zest of half an orange.
Salt and pepper the chicken breast.
Spread the blended filling and roll up.
Tie the chicken breast with kitchen twine.
Add 2 tablespoons of extra virgin olive oil to a pan.
Brown the chicken roll on all sides.
Meanwhile, dice the celery, carrot, and onion.
Add them to the pan and brown.
Season the vegetables with salt and pour in the white wine.
Let the alcohol evaporate then add the orange juice.
At this point, remove the roll and place it in a vacuum seal bag.
Vacuum seal the bag using a vacuum sealer.
Heat the water with the sous vide to 158°F (70°C).
Immerse the roll and cook for 2 hours.Add 3/4 cup (200 ml) of water to the pan and continue cooking until the vegetables are soft.
Blend the vegetables with a mixer and strain with a sieve, setting aside the cooking liquid.
Open the bag and remove the roll.
Discard the twine and slice.
Serve with the hot sauce and the remaining grated orange zest.
WARNING: consult the Italian Celiac Association guide and carefully read the ingredients to ensure they are free from gluten contamination.
Tips
If not consumed immediately, quickly cool the roll in ice water and store in the refrigerator or freeze directly in the vacuum seal.
For the traditional cooking method, after adding the 3/4 cup (200 ml) of water, continue for about 40 minutes.
If the sauce thickens too much, add more water and adjust the salt.
When the chicken roll is cooked, remove it from the pan and wrap it in aluminum foil.
Let it cool completely and remove the twine.
Slice, blend the sauce, strain it, and serve hot.
Orange Recipes
Salt-Crusted Pork Tenderloin with Orange Sauce
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