5 Reviews

What a great chicken recipe. I left the rasins out since my mother and I are not fans of them, only made two chicken breasts, and I skipped the butted to try to make this a bit healthier and it came out jut fine.

0 people found this helpful. Was it helpful to you? [Yes] [No]
anme May 30, 2008

This recipe is sort of a sweet version of chicken kiev. Made as directed but we used only half the raisins called for, and it was very good. This dish makes a nice presentation and next time we might try a marmalade glaze rather than breading.

0 people found this helpful. Was it helpful to you? [Yes] [No]
2Bleu May 15, 2008

This is a really lovely recipe. As another reviewer stated, it's not as sweet as you think it might be. I've given it four stars because I wasn't overly keen on the use of raisins. They didn't quite work for me. Don't get me wrong, this was very edible, but personally I would omit the raisins in future. I thought that this would be more faffy to make than it was but really it was surprisingly easy really. I made a couple of small amendments - I used salted butter and two satsumas (all I had in). Having made it as directed I will next time try and cut down on the butter a bit. It might not work quite so well but basting in butter (while delicious) clogged my arteries just thinking about it! A fab recipe all round and definitely one to keep (with a couple of amendments for personal taste)!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Wendy-Bob March 22, 2008

This was wonderful! Very moist and very tasty chicken!! Used two clementines (instead of an orange) and used less butter (as I am trying to be good :)!) Thanks Sydney Mike!! Next time, I will use some orange juice instead of the melted butter.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Redsie February 26, 2007

Surprisingly not as sweet as I thought it would have been. I used Panko for the breadcrumbs which gave it a nice light crispiness. Some very minor prep alterations were as follows...I buttered the inside of the baking dish (9X13), instead of rolling them up(I only had 3 breasts and needed to stretch them out for 4 plates) I spread the stuffing mixture on the bottom of the dish and covered with the chicken, which I cut horizontally to make thinner pieces. Then I brushed the egg/milk mixture over it and sprinkled the Panko over the top and dotted with butter. The chicken was tender and doing it this way was not as messy! :) I liked the subtle flavors of the fruit. Would make this again. Thanks!

0 people found this helpful. Was it helpful to you? [Yes] [No]
CulinaryQueen January 25, 2007
Chicken Breasts, Orange Stuffed