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Luanne A.
Chicken roulade with cranberry-tiger sauce
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Ingredients
Directions
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Preheat the oven to 200 ° C. Sprinkle the roulade with salt and pepper. Mix olive oil and garlic and brush with the roulade.
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Fry the roulade around brown in an ovenproof frying pan or roasting pan.
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Place the tipping tray, covered with aluminum foil, in the middle of the oven for 30 minutes. Remove the foil and bake for another 10 minutes.
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Meanwhile, cook the potatoes and the sprouts.
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Bring berry gin or apple juice and 50 ml of water with the sugar to the boil. Add the cranberries and the thyme and cook gently until the berries burst. Stir well and keep the sauce warm.
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Remove the roulade from the oven and let it rest for 10 minutes. Cut the meat into slices and serve with the cranberry sauce, the potatoes and the sprouts with a knob of butter, pepper and nutmeg.
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Nutrition
620Calories
Sodium0% DV0g
Fat37% DV24g
Protein70% DV35g
Carbs20% DV60g
Fiber0% DV0g
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