100 gr raisins
4 chicken breasts
1 teaspoon cinnamon
A few sprigs of fresh parsley
½ teaspoon thyme (dried)
125 gr bacon in long strips
Meat hammer or rolling pin
With a sharp knife, cut the rind off the orange from top to bottom. Cut out the segments so that you are left with only the pulp and no skins. Chop the wedges into pieces and mix with the raisins, cinnamon, parsley and thyme. Heat the oven to 200 degrees.
Cut the chicken breasts just not quite right in half and fold them open so that you have a long piece of meat. Cover with a piece of cling film and flatten the chicken with a meat mallet or rolling pin. Sprinkle the top of the chicken with some black pepper and divide the orange mixture over it.
Carefully roll up the chicken and wrap 3 or 4 slices of bacon tightly around it. You can use a toothpick to secure it better. Heat a little butter in a frying pan and fry the chicken roulades on all sides until nicely browned and crispy. Place them in a baking dish and cover with aluminum foil. Place the baking dish with chicken rolls in the oven for 25 minutes. Check if the chicken is cooked.
This dish is delicious with, for example, potato and aubergine cubes from the oven.
Source: Leukerecepten by leukerecepten-nl.
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