PREP TIME: 20 min
COOK TIME: 30 min
READY TIME: 50 min
CALORIES: 140 Kcal
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- 4 chicken breasts, about 75 g (3 oz) each skinned, boned and halved
- Finely grated rind of 1 orange
- 4 tablespoons fresh wholemeal breadcrumbs
- 1 small onion, finely chopped
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon chopped walnuts
- 1 egg white
- 150 ml (¼ pint) Chicken Stock
- 150 ml/¼ pint fresh orange juice
- Salt and pepper
- Sprigs of fresh rosemary
- Peeled orange segments
1 Lay the chicken breasts between dampened sheets of greaseproof paper and beat gently with a meat mallet or rolling pin.
2 Mix the orange rind with the breadcrumbs, onion, rosemary, walnuts and salt and pepper to taste and bind together with the egg white. Spread the mixture evenly over each chicken breast. Roll up securely and tie with strong cotton or fine string. Put the chicken olives in a shallow pan and add the stock and orange juice. Cover, bring to the boil and simmer for 25-30 minutes until the chicken is just tender.
3 Remove the chicken olives with a slotted spoon and keep warm on a serving dish. Remove the strings. Boil the cooking liquid until reduced by half. Spoon the cooking liquid over the chicken olives and garnish with rosemary sprigs and orange segments.
- Calories: 140 Kcal
- Protein: 14 g
- Fat: 5 g
- Carbs: 11 g
Chicken Olives with Lemon, Sage and Walnut Stuffing
Preparation time: 20 minutes
Cooking time: 30—35 minutes
Prepare the chicken breasts as for the main recipe. Mix the finely grated rind of 2 lemons with the breadcrumbs, onion, l tablespoon of chopped fresh sage, the walnuts and salt and pepper to taste and bind together with the egg white. Continue as for the main recipe, substituting 150 ml (1/2) pint lemon juice for the orange juice. Serve garnished with fresh sage and lemon wedges.