Chicken Roulades With Apricot Stuffing Apricot Nectar Recipe

Name: Chicken Roulades With Apricot Stuffing Apricot Nectar
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: Serves 1 or more
Ingredients: 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

Juicy chicken breasts are rolled around a sweet and savory apricot and raisin stuffing, then braised to perfection in a rich apricot nectar sauce. This elegant yet surprisingly easy recipe elevates weeknight dinners! Inspired by a classic veal roulade, this chicken version is equally impressive but more accessible. A delightful blend of sweet and savory flavors makes this dish a memorable culinary experience.

Prep Time 30 mins

Cook Time 80 mins

Calories 393.9 kcal

Protein 61g

Rating 4.0 (1 Reviews)

Chicken Roulades With Apricot Stuffing Apricot Nectar

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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.