Apricot Chicken Roulade
6 servings SERVINGS
Ingredients
- 250 ml or 1 cup All-Bran Original* cereal
- 1 can (284 ml/ 10 fl oz) water chestnuts, drained and chopped
- 1 jar (250 ml) apricot jam
- 25 ml or 2 tbsp light mayonnaise
- 15 ml or 1 tbsp ketchup
- 1 ml or 1/4 tsp dry mustard
- 6 boneless skinless chicken breasts (about 750 g/ 1 1/2 lb)
- 25 ml or 2 tbsp vegetable oil
- 75 ml or 1/3 cup finely chopped onion
- 75 ml or 1/3 cup finely chopped celery
- 75 ml or 1/3 cup thinly sliced mushrooms
- 125 ml or 1/2 cup chicken broth
- 2 ml or 1/2 tsp salt
- 1 ml or 1/4 tsp pepper
- 1 ml or 1/4 tsp ground sage
Directions
1. Combine jam, half of the chopped water chestnuts, mayonnaise, ketchup and dry mustard. Set aside.
2. Place each chicken breast between waxed paper. Carefully pound to 3mm (1/8") thickness. Set aside.
3. In skillet over medium heat, heat oil; add onions and celery and saute 4 minutes. Stir in mushrooms and cook 4 minutes longer.
4. Combine broth and cereal. Let stand until cereal absorbs broth, about 1 minute. Mix in vegetables, remaining water chestnuts and seasonings. Fill each breast with 50 ml (1/4 cup) filling. Roll, folding in ends. Place chicken breasts, seam-down, in 2 L (8") square baking dish. Cover with apricot mixture.
5. Bake uncovered at 180°C (350° F) 40-45 minutes or until chicken is tender and no longer pink. Serve over hot rice if desired.Whenever cooking with raw meats, ensure safe internal temperature is reached.
5 g d ietary fibre
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
