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Chicken Roulades With Apricot Stuffing & Apricot Nectar

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“I adapted this recipe from a veal roulade recipe I have made several times. I tried this version on some friends who did not eat veal, and the only thing I changed from the original recipe was the substitution of basil for rosemary, and I added raisins for the contest. I hope you enjoy it.”
1hr 20mins

Ingredients Nutrition


  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

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