Stuffed and grilled chicken fillets with orange sauce
easy
50 mins
50 mins
Ingredients
- 4 Chicken filets (approx. 600 g)
- 1-2 stem(s) Sage
- 2-3 stem(s) Basil
- 2-3 stem(s) flat leaf parsley
- 3-4 Stem(s) Oregano
- 125 g Mozzarella light
- 4 (approx. 350 g) medium-sized tomatoes
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 20 g grated parmesan cheese
- 4-5 Tbsp Oil
- 2 Shallots
- 2–3 Garlic cloves
- 1 red chilli pepper
- 150 ml freshly squeezed orange juice
- 1-2 TABLESPOONS Orange marmalade
- 1/2 TEASPOON Cornstarch
- 2 TABLESPOONS Soy sauce
- 4 Roulade needles or wooden skewers
- 7-10 Tbsp Aluminium foil
Directions
- 1
Wash the chicken fillets, dab dry and cut a pocket lengthwise. Wash the herbs, shake dry and pluck off the leaves. Chop the oregano leaves and set aside.
- 2
Cut mozzarella into 8 slices. Put whole herb leaves and 2 mozzarella slices in each chicken filet and pin them. Put them in a cold place. Wash and halve the tomatoes and season with salt and pepper.
- 3
Sprinkle with oregano and parmesan and place on aluminium foil or a grill tray. Sprinkle with 1-2 tablespoons of oil. Peel shallots and garlic. Dice shallots finely, press garlic through a garlic press.
- 4
Wash the chilli, cut lengthwise and remove the seeds. Chop the chilli. Heat 1 tbsp. oil in a small pot, sauté shallots and garlic in it. Add the chilli, orange juice and jam and bring to the boil.
- 5
Simmer at low heat for about 5 minutes. Mix starch and 1-2 tbsp. cold water, stir into the sauce and let simmer again for about 1 minute. Season to taste with soy sauce. Spread 1-2 oil on filled chicken fillets and season with salt and pepper.
- 6
Grill on the preheated grill for 10-12 minutes while turning. Place tomatoes on the aluminium foil on the grill and cook. Serve with orange sauce.
Nutrition Facts
370 kcal
14 g
16 g
43 g
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