Orange Chicken Roll Ups


  • 4 tablespoons unsalted butter, softened
  • Zest of 1 Florida navel orange
  • 1/8 teaspoon garlic powder
  • 5 boneless chicken cutlets, pounded to 1/4-inch thickness
  • Freshly ground black pepper
  • 1 cup fresh green beans, cooked
  • 3/4 cup shredded carrots
  • 1 cup seasoned whole wheat breadcrumbs
  • 3 tablespoons vegetable oil
  • 1 cup (240 ml) Florida orange juice
  • 1/4 cup cold water
  • 1/4 teaspoon cornstarch
  • Florida orange slices for garnish
  • Fresh cilantro for garnish
  • Toothpicks


Orange Chicken Roll Ups

Preheat oven to 350 degrees. Combine butter, orange zest and garlic powder in small bowl. Divide butter mixture among 5 chicken cutlets; spread each cutlet with butter mixture (butter will not cover cutlet completely) and sprinkle with black pepper. Place approximately 4 green beans horizontally on top of each cutlet and sprinkle with shredded carrots. Roll up cutlets and secure with toothpicks. Place breadcrumbs in flat dish; roll cutlets in breadcrumbs to coat.

Heat vegetable oil in oven-safe skillet over medium high heat; lightly brown cutlets on all sides. Add 1 cup orange juice and bring to a boil. Cover skillet with foil; place skillet in oven and bake for 8 minutes. Turn cutlets and cook for additional 7 minutes or until chicken is cooked through and no pink remains. Remove skillet from oven. Remove cutlets from skillet; place on serving platter and keep warm.

Place skillet on stove over medium heat. Boil liquid for 3 minutes, scraping the bottom of the pan with a wooden spoon. Combine cold water and cornstarch; add to skillet and cook over medium heat, stirring frequently, for 2 minutes or until thickened. Remove toothpicks from cutlets; pour sauce over cutlets. Garnish with orange slices and cilantro.

Serving Suggestion:  Serve Orange Chicken Roll-Ups over brown rice with steamed green beans.