Chicken Roulades With Apricot Stuffing & Apricot Nectar - cooking recipe

Ingredients

1 cup peppridge farms stuffing cubes
1/2 cup chopped onion
1/2 cup chopped celery
1 tablespoon fresh basil leaf, chopped fine
2 ounces dried apricots, chopped fine
2 tablespoons raisins, chopped fine
1 tablespoon unsalted margarine
1 1/4 cups chicken broth
1/4 cup apricot nectar
1 1/2 tablespoons Dijon mustard
1 lb boneless skinless chicken breast, see directions
2 tablespoons cornmeal
1 tablespoon olive oil
1/2 cup dry white wine
1/2 teaspoon arrowroot

Preparation

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