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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

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

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
peppridge farm	1	cup		-	-	-	-
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
celery	1/2	cup	chopped	8.08	1.4999	0.3484	0.0859
basil leaf	1	tablespoon	chopped	-	-	-	-
apricot	2	ounces	chopped	27.2155	6.3049	0.7938	0.2211
raisin	2	tablespoons	chopped	62.2875	16.401	0.6992	0.0949
margarine	1	tablespoon	unsalted	101.37899999999999	0.1269	0.1269	11.3505
chicken broth	1 1/4	cups		97.65	2.3625	13.923	3.2760000000000002
apricot nectar	1/4	cup		35.14	9.0297	0.2322	0.0565
dijon mustard	1 1/2	1/2		-	-	-	-
chicken breast	1	lb	boneless skinless	780.1798	0.0	94.5741	41.9573
cornmeal	2	tablespoons		55.205	11.7257	1.2383	0.5475
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
white wine	1/2	cup		-	-	-	-
arrowroot	1/2	teaspoon		0.8125	0.1674	0.053	0.0025

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.