Chicken Roulades with Apricot Stuffing Apricot Nectar
Delight your taste buds with these elegant Chicken Roulades with Apricot Stuffing and Apricot Nectar Sauce—a dish that perfectly balances savory and sweet flavors. This recipe features tender, juicy chicken breasts rolled around a luscious filling of finely chopped dried apricots, panko breadcrumbs, fresh parsley, and garlic, creating a burst of flavor in every bite. The roulades are seared to golden perfection before being baked to juicy doneness and topped with a silky apricot nectar sauce made from scratch. The combination of fruit-forward sweetness and aromatic herbs makes this dish a standout perfect for dinner parties or a refined family meal. Ready in under an hour and plated in stunning pinwheels, these roulades not only wow the palate but offer an eye-catching centerpiece. Serve with sides like roasted vegetables or a light salad for an unforgettable gourmet experience.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 0.5 cup Dried apricots, finely chopped
- 0.25 cup Panko breadcrumbs
- 2 tablespoons Fresh parsley, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 0.5 cup Chicken stock
- 1 cup Apricot nectar
- 2 tablespoons Unsalted butter
- 1 tablespoon All-purpose flour
- 8 pieces Toothpicks or kitchen twine
Instructions
Preheat your oven to 375°F (190°C).
Place each chicken breast between two pieces of plastic wrap or parchment paper and pound to 1/4-inch thickness using a meat mallet or rolling pin. Set aside.
In a medium bowl, combine the chopped dried apricots, breadcrumbs, parsley, garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
Divide the apricot mixture evenly among the flattened chicken breasts, spreading it across the middle of each breast.
Carefully roll each chicken breast tightly around the filling, tucking in the edges as you roll. Secure each roulade with toothpicks or kitchen twine to keep them intact during cooking.
Heat the olive oil in a large oven-safe skillet over medium heat. Sear the chicken roulades on all sides for about 2-3 minutes per side until golden brown.
Transfer the skillet with the roulades to the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through and registers an internal temperature of 165°F (74°C).
While the chicken bakes, prepare the apricot nectar sauce. In a small saucepan, melt the butter over medium heat and whisk in the flour to form a roux. Cook for 1 minute, stirring constantly.
Gradually whisk in the chicken stock and apricot nectar. Cook for 3-5 minutes, stirring frequently, until the sauce thickens. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Once the chicken is done, remove it from the oven and let it rest for 5 minutes. Remove and discard the toothpicks or twine.
Slice each roulade into pinwheels and arrange on a serving platter. Drizzle with the apricot nectar sauce and serve immediately.
Nutrition Facts
Calories |
2070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.7 g | 103% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 664 mg | 221% | |
| Sodium | 3058 mg | 133% | |
| Total Carbohydrate | 103.0 g | 37% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 75.3 g | ||
| Protein | 228.2 g | 456% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 199 mg | 15% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2971 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
