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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: Flatten the chicken evenly with a meat mallet. Spread mint evenly
over each chicken fillet, roll up tightly, secure with toothpicks.
Place in ovenproof dish in a single layer, bake, covered in moderate
oven for 25 mins, or until chicken is tender. Remove toothpicks,
slice chicken, serve with sauce.
Sweet Orange Sauce:
Combine vinegar and sugar in small saucepan, stir constantly over
heat, without boiling, until sugar is dissolved. Bring to the boil,
boil rapidly, without stirring, until mixture turns light golden
brown. Add orange juice, bring to the boil, reduce heat, simmer
mixture, uncovered, until reduced by half. Add blended cornflour and
water, stir constantly over heat until sauce boils and thickens.
Whisk in butter just before serving.
* Approx 790 kJ (188 cal) per serving *
Typed or you by : Sue Rykmans.
From: Jr Byers Date: 23 Feb 96
| Ingredients:
-1 115g chicken breast fillets
3/4 Cup(s) chopped fresh mint
-1
1 Cup(s) strained orange juice
1 Teaspoon(s) cornflour |
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