Chicken Roulades With Apricot Stuffing & Apricot Nectar

Recipe by cmacooks
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READY IN: 1hr 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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
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