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fresh/rolled - Walnut Chicken Breasts

Source of Recipe

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fresh/rolled - Walnut Chicken Breasts

1 cup black walnuts
2 tablespoons fresh sage
1 teaspoon salt, plus a little extra for sprinkling
1/2 teaspoon ground black pepper, plus extra for sprinkling
1 cup tart apple, grated
4 chicken breasts, boneless and skinless, pounded flat
toothpicks
1/4 cup hot sauce
14 ounces chicken broth, canned, double strength
3 tablespoons flour
fresh sage and fresh sage flowers for garnish

Preheat oven to 350 degrees F.
In blender/food processor, grind walnuts, sage, salt
and pepper until walnut pieces are 1/8 inch or powdery.
Remove combine with apple to form a paste.
Spread 1/4 of the paste on bottom of each breast, covering
evenly.
Carefully roll each into a lengthwise roll. Secure with toothpick.
Place, toothpick down, in baking dish.
Generously coat rolls with hot sauce.
Sprinkle with a little extra salt and pepper.
Add 1/2 cup chicken broth to the dish.
Bake/poach in the oven for 30 minutes, until rolls are cooked in
the middle and browned on top.
Remove to a cutting board and add 1/4 of the remaining broth to
the skillet. Reduce the pan drippings almost completely. Just as
dripping are turning brown, add another 1/4 of the chicken broth,
stir to loosen pieces in pan, (deglazing).
Mix remaining broth with flour, being careful that it has no lumps.
Stir into the skillet. Continue stirring over medium heat until sauce
is thickened and the flour taste has disappeared. Correct seasonings
with salt and pepper.
Remove toothpicks from rolls. Slice into 1/2 inch slices, keeping roll
intact as much as possible. Arrange cut rolls on serving platter, fanning
each roll so the black walnut filling with show.
Cover with foil and return to oven until chicken has regained its warmth.
Just before serving, spoon sauce over rolls and garnish with fresh herbs.
Makes 4 servings.