Zutaten für Chicken Roulades With Apricot Stuffing Apricot Nectar
- Stuffing Cubes
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- Fresh Basil Leaf
- Dried Apricots
- 1/2 cup raisins
- Unsalted Margarine
- Chicken Broth
- 1/2 cup apricot nectar
- Dijon Mustard
- Boneless Skinless Chicken Breast
- Cornmeal
- Olive Oil
- Dry White Wine
- 1 tablespoon arrowroot powder
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Zubereitung von Chicken Roulades With Apricot Stuffing Apricot Nectar
- In a 10-inch skillet, sauté 1/2 cup chopped onion, 1/2 cup chopped celery, and 2 tablespoons chopped fresh basil in 2 tablespoons margarine over medium heat for 5 minutes, until softened.
- Stir in 1 cup dried apricots (chopped), 1/2 cup raisins, and 1/4 cup chicken broth. Cook until almost all liquid evaporates, about 2 minutes.
- Add the mixture to 2 cups bread cubes. Season with salt and pepper to taste; toss to combine.
- Let the stuffing cool completely. (Can be made a day ahead and refrigerated.)
- Gently pound 4 boneless, skinless chicken breasts (about 6 oz each) to 1/4-inch thickness between two sheets of plastic wrap. Season with salt and pepper.
- Spoon about 1/4 cup of the stuffing down the center of each chicken breast, leaving a 1/2-inch border.
- Tightly roll up each chicken breast, securing with wooden toothpicks.
- In a shallow bowl, combine 1/2 cup cornmeal with salt and pepper. Coat the roulades evenly.
- Heat 2 tablespoons olive oil in a clean 10-inch skillet over medium-high heat. Brown the roulades on all sides for 3 minutes.
- In a measuring cup, whisk together 1/2 cup apricot nectar, 1 tablespoon Dijon mustard, and 1 cup chicken broth. Set aside.
- Transfer the roulades to an 8x8 inch baking dish.
- Deglaze the skillet with 1/4 cup dry white wine, scraping up any browned bits. Add to the baking dish.
- Pour the reserved apricot nectar mixture over the roulades.
- Cover tightly with foil and braise in a preheated oven at 350°F (175°C) for 30 minutes, or until the chicken is cooked through.
- Remove from oven, transfer roulades to a cutting board, and carefully remove the toothpicks.
- Transfer the liquid from the baking dish to a small saucepan. Bring to a boil and reduce until thickened to about 1 cup.
- Remove from heat and whisk in 1 tablespoon arrowroot powder. Season with salt and pepper to taste.
- Slice the roulades diagonally into 1/4-inch thick slices and serve drizzled with the sauce.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
63g
Fat
12g
Carbs
11g
