Pistachio Chicken Rolls

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title: pistachio chicken rolls
categories: entree
servings: 8

8 chicken breast half
2 t unsalted butter
1 c mushroom
1/4 c pistachios
1/2 c baked ham
1/2 c fresh breadcrumbs
1/2 t kosher salt
1/8 t pepper
2 t cornstarch
1/2 c dry white wine
1/4 c unsalted butter
1/4 c apricot preserves
1/4 c chutney
1 orange
1/4 c pistachios

remove filets from breast halves and reserve
place each breast half onto a sheet of plastic wrap
sprinkle with a couple drops of water
cover with another sheet of plastic wrap
pound each breast half to a thickness of about 1/4-inch
heat butter in a small skillet or saute pan, over a medium flame
add mushrooms, chopped pistachios, and ham
heat and stir until mushrooms have given up their moisture and it has
almost evaporated
add breadcrumbs-mix well
remove from heat and set aside
season chicken lightly with salt and white pepper
divide mushroom mixture between portions of chicken
rollup tightly and secure with toothpicks
place seam-side down into a baking pan
combine cornstarch and wine in a small saucepan-mix well place over a low
flame
add butter, apricot preserves, and chutney
heat and stir until mixture dissolves and thickens slightly pour half of
sauce mixture over chicken rolls
bake @ 350 degrees for 30-40 minutes, basting often
remove toothpicks from rolls
ladle remaining sauce onto individual serving plates
cut each roll into 3/8-inch slices
arrange cut-side up, in an overlapping pattern, onto plates garnish with
orange slices and whole pistachios
serve at once

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