Best Chicken Roulades With Apricot Stuffing Apricot Nectar Recipes

CHICKEN ROULADES WITH APRICOT STUFFING & APRICOT NECTAR

Steps:

• 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

CROCKPOT APRICOT STUFFING AND CHICKEN

Steps:

• In a mixing bowl, make stuffing using 4 tablespoons of the butter and amount of water called for in package directions.
• Cut chicken into 1-inch pieces. Place in bottom of 5-quart slow cooker. spoon stuffing over top.
• In microwave or on stovetop, melt remaining 4 tablespoons butter with preserves. Pour over stuffing.
• Cover and cook on HI heat 2 hours or on HI heat 1 hour and LO heat 2 hours or until chicken is tender.

INVOLTINI DI POLLO ALLA SALVIA (CHICKEN ROULADES WITH SAGE)

Steps:

• Once you have thinly pounded out your chicken breasts, cut each breast into two strips {slightly wider than your bacon slices}. Season chicken strips with salt and pepper.
• Place 2 sage leaves onto each strip of chicken. Roll chicken strips. Roll bacon over chicken roll and secure with toothpicks. Continue until all pieces are rolled.
• Into a frying pan add olive oil and heat over medium heat. Once oil is hot, add chicken roulades and cook, turning frequently, until bacon has brown/crisped on all sides. Reduce heat to low and continue cooking for approximately 10-15 minutes until chicken has cooked through {cooking time will depend on thickness of chicken}.

ROAST CHICKEN WITH APRICOT STUFFING

Steps:

• Put 1/3 cup olive oil, the garlic, 1 tablespoon marjoram, the lemon zest and juice, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a mini food processor and pulse to make a paste. Loosen the chicken skin with your fingers. Rub the paste under and over the skin and inside the cavity. Put the chicken on a rimmed baking sheet and refrigerate, uncovered, at least 2 hours or overnight.
• Make the stuffing: Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the red onion, celery and dried apricots and cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the bread and parsley and cook, stirring, until combined, about 2 minutes. Add the broth, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to a bowl and let cool completely.
• Preheat the oven to 425 degrees F. Fill the chicken cavity with the stuffing, tie the legs together with twine and put breast-side up on a rack in a roasting pan; tuck the wings underneath. Roast until the skin begins to brown, about 30 minutes, then reduce the oven temperature to 350 degrees F and continue roasting until deep golden brown, about 1 more hour. (Cover loosely with foil if it's browning too quickly.)
• Whisk the preserves and vinegar in a small bowl; brush on the chicken and continue roasting until the skin is crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 20 more minutes. Let rest 10 minutes before carving. Garnish with marjoram sprigs.