Ingredients
-
4
-
1/2
-
4
-
4
-
1
-
1/2
-
2
-
1
-
1/2
-
1/4
-
1/2
-
1/2
-
2
-
1
-
Directions
Chicken Roulade Susie, These are so pretty–Susie’s ingredients and an avogolemeno sauce that I learned from someone here at Recipezaar Sliced on the diagonal so that the stuffing shows, they look lovely on a bed of jasmine rice or steamed spinach , Very fancy and a bit fiddly, but oh, so worth all the trouble!
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Steps
|
1
Done
|
Pound the Chicken Breasts Very Thin--Like the Thinnest Scallopini |
|
2
Done
|
Simmer the Chopped Apricots and the Raisins in the White Wine Till Apricots Are Soft and Raisins Are Plump; Remove from Heat and Allow to Cool Slightly |
|
3
Done
|
Mash the Garlic Cloves Into a Paste and Set Aside |
|
4
Done
|
If Using Raw Cashews, Grind in Coffee Grinder Until the Nuts Form a Paste; If Using Cashew Butter, Proceed to Next Step |
|
5
Done
|
Spread a Thin Layer of Cashew Butter/Paste Over the Pounded Chicken |
|
6
Done
|
Lay a Layer of Spinach Leaves Over the Chicken |
|
7
Done
|
Scatter the Apricots and Raisins Over the Chicken |
|
8
Done
|
Roll the Chicken Up Tightly, Tucking in the Ends |
|
9
Done
|
Beat One Egg |
|
10
Done
|
Dip Each Chicken Roll Into the Beaten Egg |
|
11
Done
|
Roll Each Chicken Roll in the Breadcrumbs Till Lightly Coated |
|
12
Done
|
Heat the Olive Oil in a Skillet Over Medium Heat |
|
13
Done
|
Saute the Chicken Rolls, Turning With Tongs, Until Cooked on All Sides |
|
14
Done
|
Remove Chicken Rolls to an Oven-Proof Plate; Tent With Foil; Keep Warm |
|
15
Done
|
If Necessary, Add Additional Olive Oil to Pan |
