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    You are in: Home / Recipes / Chicken Roulades With Apricot Stuffing & Apricot Nectar Recipe
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    Chicken Roulades With Apricot Stuffing & Apricot Nectar

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    30 mins

    50 mins

    cmacooks's Note:

    I adapted this recipe from a veal roulade recipe I have made several times. I tried this version on some friends who did not eat veal, and the only thing I changed from the original recipe was the substitution of basil for rosemary, and I added raisins for the contest. I hope you enjoy it.

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    Units: US | Metric


    1. 1
      In a 10 inch skillet, cook onion, celery and basil in the margarine over moderate heat 5 minutes, until onion is softened
    2. 2
      Stir in apricots, raisins and 1/4 cup broth and cook until almost all liquid is evaporated, about 2 minutes
    3. 3
      Add mixture to bread cubes with salt and pepper to taste and toss until combined well
    4. 4
      Let stuffing cool
    5. 5
      Stuffing may be made a day ahead and refrigerated
    6. 6
      In a measuring cup, whisk together the apricot nectar, mustard and remaining cup of broth, and reserve
    7. 7
      Gently pound chicken breasts 1 at a time, between 2 sheets of plastic wrap until about 1/4 inch thick, trying not to make any holes in them
    8. 8
      Discard plastic and season chicken with salt and pepper
    9. 9
      Spoon stuffing down a long side of each cutlet, leaving a 1/2-inch border along the edge
    10. 10
      Roll up cutlets tightly to enclose stuffing, and secure top and seams, openings at both ends and any holes with wooden toothpicks
    11. 11
      Put cormeal with salt and pepper to taste in a shallow bowl and coat roulades evenly in mixture
    12. 12
      In cleaned skillet heat oil over moderate heat until hot but not smoking and brown roulades 3 minutes
    13. 13
      Arrange roulades in one layer in an 8-inch square glass baking dish
    14. 14
      Deglaze skillet with wine over moderate heat, scraping up any brown bits, and add to baking dish
    15. 15
      Pour reserved nectar mixture around (not on top of) roulades in baking dish
    16. 16
      Cover dish tightly with foil and braise roulades in the middle of the oven 30 minutes, or until just cooked through
    17. 17
      Transfer roulades to a cutting board and carefully remove toothpicks
    18. 18
      Transfer liquid in baking dish to a small saucepan and boil until reduced to about 1 cup
    19. 19
      Remove from heat and whisk in arrowroot and salt and pepper to taste
    20. 20
      Cut roulades diagonally into 1/4 inch thick slices and spoon sauce over top

    Ratings & Reviews:

    • on April 22, 2005


      This is a recipe you need to plan spending time on. I would say this is more a special occasion or weekend meal. The stuffing and sauce make this a really nice chicken recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chicken Roulades With Apricot Stuffing & Apricot Nectar

    Serving Size: 1 (354 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 393.9
    Calories from Fat 115
    Total Fat 12.8 g
    Saturated Fat 2.4 g
    Cholesterol 65.8 mg
    Sodium 662.9 mg
    Total Carbohydrate 33.5 g
    Dietary Fiber 3.8 g
    Sugars 15.9 g
    Protein 30.9 g

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