The orange chicken roll is an excellent main dish to serve for Christmas lunch. The orange stuffed chicken roll was prepared using the sous-vide technique to ensure tender and juicy chicken. It can also be prepared 4-5 days in advance, stored in the fridge in the vacuum bag and warmed before serving. For those who do not have this tool, traditional cooking can be used. This main course goes well with a side of roasted potatoes.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Other
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 2.2 lbs chicken breast
- 1 orange
- 1/2 cup white wine
- 1 carrot
- 1 onion
- 1 stalk celery
- 4 tbsps extra virgin olive oil
- herbs
- salt
- pepper
Tools
- 1 Sous Vide Cooker
- 1 Meat Grinder
- 1 Knife
- 1 Cutting Board
- Kitchen Twine
- 1 Pan
- 1 Vacuum Bag
Steps
Open the chicken breast like a book, removing the chicken tender.
Grind the chicken tender with herbs and the zest of half an orange using a blender or meat grinder.
Season the chicken breast with salt and pepper.
Spread the blended filling and roll it 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.
Adjust the seasoning of the vegetables and deglaze with white wine.
Let the alcohol evaporate, then add the orange juice.
At this point, remove the roll and place it in a vacuum bag.
Vacuum seal using a vacuum sealer.
Heat the water with the sous vide cooker to 158°F.
Submerge the roll and cook for 2 hours.Add 200 ml of water to the pan and continue cooking until the vegetables are soft.
Blend the vegetables with a mixer and strain them with a sieve, reserving the cooking juices.
Open the bag and remove the roll.
Remove the twine and slice.
Serve with the hot sauce and the remaining grated orange zest.
WARNING: Consult the Italian Celiac Association guidelines and carefully read the ingredients to ensure they are free from gluten contamination.
Tips
If not consumed immediately, cool the roll quickly in ice water and store in the fridge or freeze directly in the vacuum bag.
For traditional cooking, after adding 200 ml of water, continue for about 40 minutes.
If the sauce thickens too much, add more water, adjusting the seasoning.
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, and serve hot.
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