Ingredients:

• 1.5lb of chicken boneless skinless meat
• 1-2 small sweet oranges w/o seeds
• 1.5-2 cups of heavy cream
• 2 tablespoons of oil
• 3 bay leaves
• Herbs mix for poultry (optional): thyme, marjoram, rosemary, to taste
• Ground black pepper to taste
• Salt to taste
• Mayo

How to prepare, step-by-step:

1. Prepare ingredients:

   

2. Remove skin from oranges, try remove as much of white staff under the peel as you can (to prevent bitterness), and separate orange segments:

   

3. Slice each piece of chicken breast lengthwise into portion pieces (you will need to get chicken pieces big enough to wrap orange segments, so slice chicken appropriately):

   

4. Season each piece with salt and ground black pepper to taste from both sides:

   

5. Cover chicken pieces with plastic wrap and flatten chicken pieces using meat tenderizer:

   

6. Now it is time to assemble rolls:
   

   

   

   

   
   

   

   

   

   
   

   

   

   

   
   
   
7. Repeat the same steps for all chicken slices:

   

8. Warm up a skillet with a bit of oil to moderate high heat. Working in batches, move chicken pieces to the skillet, place each piece in a way that end of chicken roll is on the bottom:

   

9. Fry rolls until lightly colored from bottom side, then remove toothpicks, turn rolls over and fry them from other sides until evenly colored from all sides:

   

10. Repeat with all rolls, move colored ones to a pot (if you have a cast iron one, it will work the best):

    

11. If you plan to use poultry herb mix, add it now to taste, add bay leaves too:

    

12. Pour cream in, turn heat on, bring pot to light simmer and cook for 25-30 mins:

    

13. Then serve with your choice of side dish: