Savory Chicken Roulades with Apricot-Basil Stuffing
Experience a delightful twist on classic roulades with this Savory Chicken Roulades filled with an aromatic apricot-basil stuffing. This recipe takes tender chicken breasts and delicately rolls them around a mixture of crispy stuffing cubes, sweet apricots, and nutrient-rich raisins. The unique combination of flavors creates a succulent dish that is perfect for impressing dinner guests or enjoying a cozy family meal. Serve it with a fragrant apricot nectar sauce that complements the savory filling beautifully.
N/A
Servings
75
Calories
15
Ingredients
Ingredients
Peppridge Farms stuffing cubes
1 cup (as is)
Chopped onion
1/2 cup (chopped)
Chopped celery
1/2 cup (chopped)
Fresh basil leaf
1 tablespoon (chopped fine)
Dried apricots
2 ounces (chopped fine)
Raisins
2 tablespoons (coarsely chopped)
Unsalted margarine
1 tablespoon (as is)
Chicken broth
1 1/4 cups (divided)
Apricot nectar
1/4 cup (as is)
Dijon mustard
1 1/2 tablespoons (as is)
Boneless skinless chicken breast
1 lb (pounded thin)
Cornmeal
2 tablespoons (as is)
Olive oil
1 tablespoon (for frying)
Dry white wine
1/2 cup (as is)
Arrowroot
1/2 teaspoon (as is)
Instructions
1
Begin by heating a 10-inch skillet over moderate heat. Melt the unsalted margarine and add the chopped onion and celery. Sauté for about 5 minutes, or until the onion is softened and fragrant.
2
Stir in the chopped dried apricots, raisins, and 1/4 cup of chicken broth. Cook until most of the liquid is evaporated, approximately 2 minutes. Remove from heat.
3
In a mixing bowl, combine the sautéed mixture with the bread cubes and season with salt and pepper to taste. Toss until the stuffing is well combined. Allow it to cool. You can prepare this stuffing a day in advance and refrigerate it.
4
In a separate measuring cup, whisk together the apricot nectar, Dijon mustard, and the remaining cup of chicken broth. Set this mixture aside.
5
Place a chicken breast between two sheets of plastic wrap and gently pound it with a meat mallet until it is about 1/4 inch thick. Repeat with the remaining chicken breasts. Discard the plastic wrap and season both sides of each breast with salt and pepper.
6
On one long side of each cutlet, spoon a generous amount of stuffing, leaving a 1/2-inch border. Carefully roll the cutlet tightly to enclose the stuffing, then secure the ends and seams with wooden toothpicks.
7
Spread cornmeal seasoned with salt and pepper in a shallow bowl. Roll each roulade in the cornmeal until evenly coated.
8
In the same skillet, heat olive oil over moderate heat until hot but not smoking. Brown the roulades for about 3 minutes on all sides.
9
Arrange the coated roulades in a single layer in an 8-inch square glass baking dish.
10
Deglaze the skillet with dry white wine, scraping up any brown bits, and pour this mixture over the roulades in the baking dish.
11
Carefully pour the reserved apricot nectar mixture around the roulades, ensuring it does not overflow onto the tops. Cover the dish tightly with foil.
12
Braise the roulades in the middle of a preheated oven at 350°F for 30 minutes, or until the chicken is just cooked through and no longer pink.
13
Once cooked, transfer the roulades to a cutting board and remove the toothpicks with care. In a small saucepan, combine the liquid from the baking dish and boil until reduced to about 1 cup.
14
Remove from heat, whisk in the arrowroot, and season with additional salt and pepper to taste.
15
Slice the roulades diagonally into 1/4 inch thick slices and plate them. Drizzle the reduced sauce over the sliced roulades before serving.
Nutrition Information
3g
Fat
7.5g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Chicken Roulades with Apricot-Basil Stuffing?
It is a dish where chicken breasts are pounded thin, filled with a mixture of bread cubes, apricots, raisins, and basil, then braised in an apricot nectar sauce.
How many calories are in one serving of this recipe?
There are 75 calories per serving.
What are the primary ingredients for the stuffing?
The stuffing consists of Pepperidge Farms stuffing cubes, chopped onion, celery, fresh basil, dried apricots, raisins, and chicken broth.
Can I prepare the stuffing for the chicken roulades ahead of time?
Yes, the stuffing can be prepared a day in advance and stored in the refrigerator until you are ready to use it.
How thin should I pound the chicken breasts?
The chicken breasts should be pounded to a thickness of approximately 1/4 inch.
What is used to coat the chicken roulades before cooking?
The roulades are rolled in cornmeal seasoned with salt and pepper.
How much fat is in this dish?
Each serving contains 3g of fat.
What temperature should the oven be set to?
The oven should be preheated to 350 degrees Fahrenheit.
How long do the chicken roulades need to bake?
Braise the roulades in the oven for 30 minutes, or until the chicken is no longer pink.
What is used to thicken the final sauce?
The sauce is thickened by whisking in 1/2 teaspoon of arrowroot after the liquid has been reduced.
How much protein is provided in one serving?
There are 5g of protein per serving.
What kind of wine is recommended for deglazing the skillet?
Use 1/2 cup of dry white wine to deglaze the skillet after browning the chicken.
How long should I sauté the onion and celery?
Sauté the onion and celery for about 5 minutes or until they are softened.
How do I secure the chicken roulades so they don't open?
Secure the ends and seams of the rolled chicken with wooden toothpicks.
What ingredients are in the braising liquid?
The braising liquid is a mixture of apricot nectar, Dijon mustard, and chicken broth.
Should the baking dish be covered or uncovered?
The baking dish should be covered tightly with foil during the braising process.
How do I brown the chicken roulades?
Heat olive oil in a skillet and brown the roulades for about 3 minutes on all sides.
What is the carbohydrate count per serving?
There are 7.5g of carbohydrates per serving.
What size baking dish is required for this recipe?
An 8-inch square glass baking dish is recommended.
How do I serve the chicken roulades?
Slice them diagonally into 1/4 inch thick slices and drizzle the reduced sauce over them.
Does the recipe use fresh or dried basil?
The recipe calls for 1 tablespoon of finely chopped fresh basil leaf.
What should I do with the liquid left in the baking dish after cooking?
Transfer it to a small saucepan and boil it until it is reduced to about 1 cup to create a sauce.
How much chicken is needed for this recipe?
You will need 1 lb of boneless skinless chicken breast.
What type of mustard is used?
The recipe uses 1 1/2 tablespoons of Dijon mustard.
Are there any specific fruits used in the stuffing?
Yes, the stuffing includes 2 ounces of finely chopped dried apricots and 2 tablespoons of raisins.
What type of fat is used to sauté the vegetables?
Use 1 tablespoon of unsalted margarine.
What is the role of the chicken broth in the stuffing step?
It is cooked with the apricots and raisins until most liquid is evaporated to soften the fruit before mixing with bread cubes.
How much cornmeal is used for the coating?
The recipe calls for 2 tablespoons of cornmeal.
Is olive oil used for frying or the sauce?
Olive oil is used in the skillet to brown the roulades before they are baked.
How much apricot nectar is needed?
You will need 1/4 cup of apricot nectar.