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this entree with hot cooked broccoli or carrots and a tossed salad.
2 skinless,
boneless chicken thighs (about 1/2 pound total)
1/4 cup pistachio nuts
2 tablespoons whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper
4 skinless, boneless chicken breast halves (1 pound total)
1 tablespoon butter, melted
Paprika and/or pepper
1 recipe Cider Cream Sauce (recipe below)
1. Lightly grease
a shallow baking dish; set aside. Place chicken thighs in
a food processor bowl*. Cover and process until coarsely ground.
Add
pistachio nuts, cream, salt and pepper. Cover and process until
well
combined. Set aside.
2. Place each
chicken breast half between 2 pieces of plastic wrap. Pound
lightly into a rectangle about 1/8 inch thick. Remove plastic wrap.
Sprinkle
with a little additional salt and pepper.
3. Place 1/4
of thigh mixture on each piece of chicken breast. Roll up,
tucking in the ends. Secure with wooden toothpicks, if needed. Place
rolls
in prepared baking dish. Brush rolls with melted butter. Sprinkle
with
paprika.
4. Bake in a
375 degree F. oven for 30 to 35 minutes or until no longer pink
(and internal temperature is 165 degrees F.).
5. Remove the
chicken rolls from oven and place on warmed dinner plates.
Spoon some of the Cider Cream Sauce over the chicken rolls; pass
remaining
sauce. Makes 4 servings.
Cider Cream
Sauce: In a medium saucepan, combine 1-1/2 cups reduced-sodium
chicken broth, 1/3 cup apple cider or apple juice and 1/4 cup dry
vermouth.
Bring to boiling; reduce heat slightly. Boil gently until reduced
to 1/2
cup. (This should take 15 to 20 minutes.) Add 1/2 cup whipping cream;
return
to boiling. Boil gently for 5 to 7 minutes more or until sauce is
slightly
thickened and reduced to 1/2 cup (this should take 5 to 7 minutes).
*Note: If you
don’t have a food processor, finely chop chicken with a knife.
Stir in cream and seasonings.
Nutrition facts
per serving: 437 calories, 31 g total fat, 140 mg
cholesterol, 527 mg sodium, 7 g carbohydrate.
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