Pistachio Chicken

Directions

Gently pound breast halves to an even thickness between sheets of waxed paper or plastic wrap.

Melt butter in a small sauté pan, over a medium flame.

Add mushrooms, chopped pistachios, and ham.

Heat and stir until mushrooms have given up moisture and are almost dry.

Stir in breadcrumbs, remove from heat.

Sprinkle breast halves with salt and pepper.

Divide mushroom mixture between breasts.

Rollup each breast around filling, secure with a toothpick.

Transfer to a baking pan, set aside.

Combine cornstarch and white wine in a small saucepan, over a low flame heat and stir for 2 minutes, to dissolve cornstarch.

Add butter, apricot jam, and fruit chutney.

Heat and stir, over a low flame, until mixed well and slightly thickened.

Remove from heat.

Bake breasts at 350℉ (180℃) F for 15 minutes.

Baste with apricot sauce.

Bake at 350℉ (180℃) F for 15 to 20 minutes, until tender Remove breasts to a heated serving platter. Garnish with orange slices and whole pistachios. Drizzle remaining sauce over all, serve hot.