Pistachio Chicken

Directions

1. 1
   Gently pound breast halves to an even thickness between sheets of waxed paper or plastic wrap.
2. 2
   Melt butter in a small saute pan, over a medium flame.
3. 3
   Add mushrooms, chopped pistachios, and ham.
4. 4
   Heat and stir until mushrooms have given up moisture and are almost dry.
5. 5
   Stir in breadcrumbs, remove from heat.
6. 6
   Sprinkle breast halves with salt and pepper.
7. 7
   Divide mushroom mixture between breasts.
8. 8
   Rollup each breast around filling, secure with a toothpick.
9. 9
   Transfer to a baking pan, set aside.
10. 10
    Combine cornstarch and white wine in a small saucepan, over a low flame heat and stir for 2 minutes, to dissolve cornstarch.
11. 11
    Add butter, apricot jam, and fruit chutney.
12. 12
    Heat and stir, over a low flame, until mixed well and slightly thickened.
13. 13
    Remove from heat.
14. 14
    Bake breasts at 350F (180C) F for 15 minutes.
15. 15
    Baste with apricot sauce.
16. 16
    Bake at 350F (180C) F for 15 to 20 minutes, until tender Remove breasts to a heated serving platter.
17. 17
    Garnish with orange slices and whole pistachios.
18. 18
    Drizzle remaining sauce over all, serve hot.