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Chicken Roulades With Apricot Preserves

Chicken Roulades With Apricot Preserves

Chicken Roulades With Apricot Preserves

Recipe credit: Amy Rosen Cooking by Design


3 lbs of chicken cutlets, pounded

2 Large Eggs, beaten

1 Cup plain bread crumbs, seasoned with 1tbs. onion powder, 1 tbs. garlic powder, ½ tbs. pepper


¾ Cup dried apricots, cut into thirds lengthwise

½ Cup Whole Pecans, chopped

4 Medium whole onions, cut apple style

6 garlic cloves, sliced

3 tbs. of Bonne Maman apricot preserves

Pepper to tast


6tbs. Bonne Maman apricot preserves

¼ to ½ cup of chicken broth.

Any extra filling from above


Heat the Bonne Maman Apricot preserves with the chicken broth in a small sauce pan and stir. It should be a little thicker than a syrup consistency. Add in the left over apricot, onion, pecan mixture. Spread on top of chicken before cutting.

The Process:

Start with pounding the chicken, then, set aside. In a sauté pan, sauté onions, pecans, garlic, Bonne Maman apricot preserves over low heat. When the mixture is cooked approximately ½ hour, remove from heat. Then place approximately 1 tbs. of the filling in center of the cutlet, roll and dip into eggs and then into bread crumbs. Place on cookie sheet that has been sprayed with cooking spray. Spray the stuffed chicken with olive oil. Bake @350 for 30 minutes. Take out and put glaze on chicken. Cut each piece into 3 roundelets.

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