Pistachio Chicken

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title: pistachio chicken
categories: poultry
servings: 4

8 ea chicken breast halves
2 t unsalted butter
1 c mushroom
1/4 c pistachios
1/2 c cooked ham
1/2 c fresh breadcrumbs
1/2 t salt
1/4 t pepper
2 t cornstarch
1/2 c dry white wine
1/4 c unsalted butter
1/4 c apricot jam
1/4 c chutney
1 orange
1/4 c pistachios

gently pound breast halves to an even thickness between sheets of waxed
paper or plastic wrap
melt butter in a small saute pan, over a medium flame
add mushrooms, chopped pistachios, and ham
heat and stir until mushrooms have given up moisture and are almost dry
stir in breadcrumbs, remove from heat
sprinkle breast halves with salt and pepper
divide mushroom mixture between breasts
rollup each breast around filling, secure with a toothpick transfer to a
baking pan, set aside
combine cornstarch and white wine in a small saucepan, over a low flame
heat and stir for 2 minutes, to dissolve cornstarch
add butter, apricot jam, and fruit chutney
heat and stir, over a low flame, until mixed well and slightly thickened
remove from heat
bake breasts @ 350 degrees for 15 minutes
baste with apricot sauce
bake @ 350 degrees for 15-20 minutes, until tender
remove breasts to a heated serving platter
garnish with orange slices and whole pistachios
drizzle remaining sauce over all
serve hot

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