8 Chicken breast halves
2 ts Unsalted butter
1 c Mushroom slices
1/4 c Pistachios
1/2 c Baked ham
1/2 c Fresh breadcrumbs
1/2 ts Kosher salt
1/8 ts Pepper
2 ts Corn starch
1/2 c Dry white wine
1/4 c Unsalted butter
1/4 c Apricot preserves
1/4 c Chutney
1 lg 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 about
1/4".
heat butter in a small skillet or saute pan, over 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 & white pepper. Divide
mushroom mixture between portions of chicken. Roll up
tightly and secure with toothpicks. Place seam-side down
into a baking pan.
Combine corn starch 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 & thickens slightly.
Pour half of sauce mixture over chicken rolls.
Bake @ 350 F/175 C for 30-40 minutes, basting often.
Remove toothpicks from rolls.
Ladle remaining sauce onto individual serving plates
cut each roll in 3/8" slices.
Arrange cut-side up, in an overlapping pattern, onto
plates garnish with orange slices and whole pistachios.
