Chicken Roulades With Apricot Stuffing & Apricot Nectar

DIRECTIONS

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