Pistachio Chicken Rolls

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.