1. Chicken Marination:

    • Debone the whole chicken and separate in equal, flat pieces. Season with Knorr Chicken Seasoning Powder, Knorr Aromat Seasoning Powder, orange extract, mixed herbs and rest for 20 minutes in a refrigerator.
  2. Preparing the Stuffing:

    • In a bowl, mix all the stuffing ingredients together and chill it for a few minutes.
  3. Preparing the Chicken Roulade and Sous Vide:

    • Roll up the chicken keeping the filling inside and wrap it tightly.
    • Place the chicken roulade in sous vide cooker and cook till done.
    • Once the chicken is cooked, gently slice the roulades and served with demi base reduction with accompaniments.