Chicken Roll-Ups with Mandarin Sauce

Contributed by Tracie B. (Grand Rapids, MI)


  • 4 sm boneless, skinned chicken breast halves, pounded thin (about 3 oz. each)
  • 1 1/2 tsp oriental sesame oil
  • 3/4 tsp leaf rosemary, crushed
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1 – 9 oz. pkg. frozen whole green beans, thawed and drained
  • 1/4 c fresh whole-wheat bread crumbs (1/2 – 3/4 slice bread)

Mandarin Sauce:

  • 1 c orange juice
  • 1 Tbsp cornstarch
  • 1 – 11 oz. can mandarin oranges, drained
  • 1/4 tsp lemon juice


  1. Place oven rack in upper third of oven. Preheat oven to very hot (450 degrees). Lightly coat 12×8×2” (2 qt.)baking dish with nonstick vegetable oil cooking spray.
  2. Brush one side of each breast with 1/2 tsp of the sesame oil. Sprinkle same side equally with 1/2 tsp of rosemary, salt and pepper.
  3. Place 1/4 of the beans on each chicken breast. Roll each up, using fingers to hold beans inside. Place roll-ups, seam-side down, in prepared dish. Lioghtly brush roll-ups with remaining rosemary.
  4. Bake in preheated very hot oven (450 degrees) for 15 minutes. Remove from oven. Let the roll-ups stand for 5 minutes before slicing.
  5. Meanwhile, prepare mandarin sauce: stir together orange juice and cornstarch in small saucepan until smooth and well blended. Bring to boiling over medium heat; cook, stirring until thickened, 2-3 minutes. Stir in oranges. Heat through. Stir in lemon juice. Keep warm.
  6. Slice roll-ups 1/2 inch thick. Arrange on dinenr plates. Spoon sauce over.

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