Baked Chicken Clementine Recipe


Preparation Time1 Hr 0 MinCooking Time50 Min
Ready In1 Hr 50 MinDifficulty LevelMedium
Health IndexAverageServings6
MethodMain Ingredient


 Chicken breasts6 , filleted
 Ground mace1⁄2 Teaspoon
 Garlic1 , crushed
 Salt To Taste
 Pepper To Taste
 Streaky rashers6 , unsmoked
For sauce
 Finely chopped onion1
 Onion1 , finely chopped
 Flour2 Teaspoon
 Tomato puree2 Teaspoon (Leveled)
 Chicken stock1 Pint (600 Milliliter)
 Dry white wine1⁄2 Pint (300 Milliliter)
 Butter1 Ounce (25 Gram)
 Oil1 Tablespoon
 Small mushrooms8 Ounce (225 Gram)
 Mushrooms8 Ounce (225 Gram)

Nutrition Facts

Serving size

Calories 462 Calories from Fat 134

% Daily Value*

Total Fat 15 g23.2%

Saturated Fat 5.3 g26.7%

Trans Fat 0 g

Cholesterol 112.3 mg

Sodium 304.3 mg12.7%

Total Carbohydrates 22 g7.2%

Dietary Fiber 3.6 g14.4%

Sugars 12.2 g

Protein 52 g104.4%

Vitamin A 6.9% Vitamin C 72.2%

Calcium 7.6% Iron 12.4%

*Based on a 2000 Calorie diet


1) Pre-heat the oven to 425°F/220°C/Gas 7.

2) In between two sheets of wetted greaseproof paper, keep each chicken breast and gently flatten with a rolling pin.
3) In a bowl, make a savory paste by mixing 2 oz (50 g) butter, mace, garlic, the grated rind of one orange, salt and pepper.
4) Take the other 2 oranges and pare the rind. Cut into inch-long threads and reserve.
5) Using a knife, carefully remove pith from all the oranges and cut between the membranes into segments.
6) Apply the savory paste over chicken breasts.
7) In each chicken cavity, put 4 or 5 segments of orange. Form into a roll.
8) Take the bacon and de-rind it. Stretch with a knife.
9) Roll the bacon rashers round each breast, pin it with a cocktail stick.
10) Chill for at least an hour.
11) Heat frying pan, melt butter and quickly fry chicken breasts until brown.
12) Take a large roasting tin and transfer the chicken breasts to it.
13) Bake in oven for 20 minutes, uncovered.
14) MAKING THE SAUCE: Heat a pan with oil and sauté onion until soft but not brown.
15) Add in flour and tomato puree and stir for a minute.
16) To the pan, pour in stock and wine. Let it come to a boil, and reduce liquid by half.
17) Heat a separate pan and boil water. Blanch the orange threads in it for 1 min. Remove and drain.
17) In a frying pan, melt the butter and sauté mushrooms for 1 to 2 minutes. Add to the sauce, together with the orange threads.

18) When it is the time to serve, line the chicken breasts on plate, take away the cocktail sticks.
19) Pour in the cooking liquors to sauce.
20) Spoon a little sauce over chicken with all the mushrooms and orange threads.

21) Serve hot with the remaining sauce separately.