Stuffed and rolled chicken fillets with orange and mushroom sauce

Name: Stuffed and rolled chicken fillets with orange and mushroom sauce
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 50g (2oz) mushrooms, sliced thinly; 50g (2oz) can of anchovy fillets; Caster sugar, to sprinkle; 2.5cm (1-inch) piece of fresh root ginger, chopped finely; 2–3 pinches of chilli powder; 2 rounded teaspoons arrowroot or cornflour; 3 garlic cloves; 300ml (½ pint) milk; 4 skinless chicken breast fillets, pounded out as thinly as possible; 2 tablespoons olive oil; Finely grated zest and juice of 1 orange; 2 medium chicory, chopped finely; Generous handful of flat leaf parsley, chopped roughly

Preparation info

Serves
4

Difficulty
Medium

Appears in

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

About

If you prefer, you can substitute lemon for orange in this lovely dish. To pound out chicken fillets, space them out on a sheet of oiled greaseproof paper, place another oiled sheet over the top and pound them with a rolling pin or mallet.

Ingredients

2 medium chicory, chopped finely
Finely grated zest and juice of 1 orange
50g (

Europe
United Kingdom
Main course
Spicy
Gluten-free

Method

Set the oven to preheat at Gas Mark 4/180°C/350°F. To make the stuffing, put the chopped chicory into a bowl with the orange zest. Drain the oil from the anchovies into the bowl, then finely chop the anchovy fillets and add them to the stuffing mixture. Add the garlic and the ginger, t