Spread about 1/4 cup of filling on breasts, leaving 1/4" space at edges. But one thing I do remember is the taste. Back then we always served roasted potatoes and a “bouquetiere of fresh vegetables” with the roulade, rounding out the meal with Summer Pudding. Transfer stuffing to a 2-qt. Sauté for 2-3 minutes. Saute chicken rolls in a large pan with 1 tablespoon butter and olive oil over medium heat, about 2 minutes per side until golden brown on all sides. I really wish now that I had paid better attention to the preparation of that dish, as I loved it so. Your email address will not be published. Whisk in another 2 tablespoons of butter just until incorporated. Click here to see how to make a "paillard" or flattened chicken breast. Remove from the heat, add apricots, breadcrumbs, parsley and lemon zest. Melt butter in a large skillet. For a medium chicken (1.3-1.5kg): 50g pork or veal mince. Apricot and Walnut Stuffing. Stir in onion and celery, cooking until translucent. They should be uniform in thickness so that they will cook evenly. Add the celery and liver mixture to the cubed bread, then add the walnuts, cream, parsley, orange zest, and eggs. I thought by saving the menu, it would jog my mind. Ingredients: 1 1-lb. Stir in 8 tbsp of butter, add the chicken livers. Apricot-walnut stuffing 3/4 c. whipping cream For Stuffing: Melt 1/4 cup butter in large frying pan; add 1/2 cup coarsely chopped walnuts. You can freeze the stuffing at this stage. 4 chicken breasts pounded thin about 1/4" to 1/2" thick. Season with salt and pepper. To cook the stuffing in the oven - Preheat the oven to 180C, 350F (gas mark 4). Apricot, Walnut and Rosemary Stuffed Chicken Breasts. After hours at a large charity cocktail party. This looks sooo good and soooo easy! Welcome to my blog where I cook healthy food with a global spin! To make, combine all the ingredients and mix well. The Cover and cook gently until soft. Nearly every event would have a lesser member of the royal family in attendance and a series of toasts would ensue, beginning with the Queen, whether or not she was present. Stir in the rice, apricots, parsley and seasonings. Stir in bread crumbs or pour butter mixture over crumbs in a large mixing bowl. Deglaze the sauté pan with reserved brandy from apricots. Pour sauce over chicken breasts. I made one batch of the stuffing for the stuffed chicken breast and tasted it over and over, trying to will it to be what I remembered. Stir in apricots, walnuts, and herbs to combine. Stir over medium heat until toasted. Apricot-Walnut Stuffing; 1/2 cup chopped walnuts; 1/2 cup dried apricots; 1 teaspoon fresh rosemary chopped; 1/4 cup brandy; 1/4 cup hot water Heat 1 tablespoon butter in pan, add remaining minced shallot and scrape browned bits, cooking for a minute or two, deglaze, sauté pan with reserved brandy from apricots. You might not need all … Preheat oven to 350 degrees F. Saute each stuffed chicken breast in a large pan with 1 tablespoon butter and olive oil over medium heat, about 2 minutes per side until golden brown on all sides. Place it in a well greased baking dish and drizzle with some or all of the chicken stock - you can always start with a little and add more if the stuffing seems to be too dry. Melt butter in a pan and add onions. I didn’t make the demi-glace sauce, instead I finished it with brandy and butter that I’d used to deglaze the pan. Heat 1 tablespoon butter in pan, add remaining minced shallot and scrape browned bits, cooking for a minute or two. Apricot-Walnut Stuffed Chicken Breast Recipe. Better to make more than less of this recipe, any extra can be frozen to be used later, or better still roll in to golf ball size balls and roast in the pan with the chicken (put them in about half way through). Had I made that dish just once, I would have been able to recreate it, even 30 years later, from memory. Comment document.getElementById("comment").setAttribute( "id", "ae134aacee661b2e0caa4e9b14a94eb5" );document.getElementById("abd1f92b1e").setAttribute( "id", "comment" ); Notify me of follow-up comments by email. They should be uniform in thickness so that they will cook evenly. In a large skillet, saute onion and celery in butter until tender. Roll breasts narrow side first and hold together with a toothpick or skewer. Mix in the egg and season. MethodPrep: 20 min › Cook: 30 min › Extra time: 12 hr soaking › Ready in: 12 hr 50 min. Season both sides with salt. STEP 2. But it wasn’t, so I tossed it and started over. Transfer breasts to a baking dish. Handful dried apricots, chopped. Use half to stuff the neck end of the turkey; shape the rest into balls. Handful walnuts, chopped. Slowly add chicken stock to moisten stuffing mixture so that the crumbs are still distinct. The second time, the taste brought me back to London, circa 1985. Chicken breasts stuffed with apricots, walnuts and rosemary. Meanwhile in a bowl soak apricots in brandy and hot water until softened, about 10 minutes. We worked at Lambeth Palace, home of the Anglican Bishop. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited.