1. In a 10 inch skillet, cook onion, celery and basil in the margarine over moderate heat 5 minutes, until onion is softened 2. Stir in apricots, raisins and 1/4 cup broth and cook until almost all liquid is evaporated, about 2 minutes 3. Add mixture to bread cubes with salt and pepper to taste and toss until combined well 4. Let stuffing cool 5. Stuffing may be made a day ahead and refrigerated 6. In a measuring cup, whisk together the apricot nectar, mustard and remaining cup of broth, and reserve 7. 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 8. Discard plastic and season chicken with salt and pepper 9. Spoon stuffing down a long side of each cutlet, leaving a 1/2-inch border along the edge 10. Roll up cutlets tightly to enclose stuffing, and secure top and seams, openings at both ends and any holes with wooden toothpicks 11. Put cormeal with salt and pepper to taste in a shallow bowl and coat roulades evenly in mixture 12. In cleaned skillet heat oil over moderate heat until hot but not smoking and brown roulades 3 minutes 13. Arrange roulades in one layer in an 8-inch square glass baking dish 14. Deglaze skillet with wine over moderate heat, scraping up any brown bits, and add to baking dish 15. Pour reserved nectar mixture around (not on top of) roulades in baking dish 16. Cover dish tightly with foil and braise roulades in the middle of the oven 30 minutes, or until just cooked through 17. Transfer roulades to a cutting board and carefully remove toothpicks 18. Transfer liquid in baking dish to a small saucepan and boil until reduced to about 1 cup 19. Remove from heat and whisk in arrowroot and salt and pepper to taste 20. Cut roulades diagonally into 1/4 inch thick slices and spoon sauce over top ---------------------------------------------------------------------------
Nutrition
Ingredients
