Pistachio Chicken Rolls
Pistachio chicken rolls stuffed with mushrooms, ham, and chopped pistachios, then baked in a glossy apricot-chutney wine sauce. Slice into elegant pinwheels for a show-stopping dinner party main.
YIELD
8 servingsPREP
30 minCOOK
40 minREADY
70 minThin-pounded chicken breasts rolled around a savory filling of sauteed mushrooms, chopped pistachios, and ham, then baked in a glossy apricot-chutney sauce. Sliced into pinwheels on the plate, these look like something from a restaurant kitchen but come together with straightforward technique.
The filling gets cooked first so the mushrooms release their moisture before rolling. That’s key. Wet filling means soggy rolls that won’t hold their shape. Once the mushrooms cook down and the breadcrumbs absorb the last bit of liquid, the filling is compact enough to roll tightly.
The sauce is where this recipe really shines. White wine, apricot preserves, chutney, and butter melt together into a sweet-savory glaze that caramelizes on the chicken as it bakes. Baste often so every roll gets lacquered.
Chef Tips
- Pound the chicken evenly to ¼ inch. Thicker spots won’t cook through before thinner edges dry out
- Secure rolls with toothpicks and place seam-side down so they don’t unravel during baking
- Let the rolls rest 5 minutes before slicing so the juices redistribute and the filling stays put
- Use mango chutney for the richest flavor in the sauce
Variations
- Swap pistachios for toasted almonds or pecans
- Use turkey cutlets instead of chicken for a leaner option
- Replace apricot preserves with peach or fig jam for a different fruit note
Ingredients
Directions
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 ¼ inch.
Heat butter in a small skillet or sauté 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 at 350℉ (180℃) degrees for 30 to 40 minutes, basting often.
Remove toothpicks from rolls.
Ladle remaining sauce onto individual serving plates.
Cut each roll into ⅜ 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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