Categories: Poultry- Chicken

Ingredients

• 4 skinless, boneless chicken breast halves, 1 lb.
• salt and pepper
• 1 Tbsp. olive oil
• 1/2 cup diced onion
• 3/4 cup coarsely chopped mushrooms
• 2 Tbsp. sherry
• 1/3 cup chopped hazelnuts or pecans, toasted
• 1/4 cup chopped dried apricots
• 1/2 cup fresh bread crumbs
• 1/2 tsp. fines herbes

Directions

1. Heat oven to 375 degrees.

2. Place each breast half between two sheets of heavy plastic wrap. Pound with the flat side of a meat mallet until 1/8 inch thick. Season with salt and pepper. Set aside.

3. In a large skillet, over medium high heat, add oil and heat. Add onion and mushrooms and saute 5 minutes. Add sherry, nuts apricots, bread crumbs and fines herbes, and cook for 3 minutes. Adjust seasoning as needed.

4. Place about 1/4 cup of the stuffing mixture on each breast half. Roll up jellyroll style and place seam down on a flat baking pan.

5. Bake, uncovered, for 20 to 25 minutes or until golden.

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