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     title: pistachio chicken
categories: poultry
  servings: 4

      8 ea chicken breast halves
      2 t  unsalted butter
      1 c  mushroom
    1/4 c  pistachios
    1/2 c  cooked ham
    1/2 c  fresh breadcrumbs
    1/2 t  salt
    1/4 t  pepper
      2 t  cornstarch
    1/2 c  dry white wine
    1/4 c  unsalted butter
    1/4 c  apricot jam
    1/4 c  chutney
      1    orange
    1/4 c  pistachios

gently pound breast halves to an even thickness between sheets of waxed
paper or plastic wrap 
melt butter in a small saute pan, over a medium flame 
add mushrooms, chopped pistachios, and ham 
heat and stir until mushrooms have given up moisture and are almost dry 
stir in breadcrumbs, remove from heat 
sprinkle breast halves with salt and pepper 
divide mushroom mixture between breasts 
rollup each breast around filling, secure with a toothpick transfer to a
baking pan, set aside 
combine cornstarch and white wine in a small saucepan, over a low flame
heat and stir for 2 minutes, to dissolve cornstarch
add butter, apricot jam, and fruit chutney 
heat and stir, over a low flame, until mixed well and slightly thickened 
remove from heat 
bake breasts @ 350 degrees for 15 minutes
baste with apricot sauce 
bake @ 350 degrees for 15-20 minutes, until tender 
remove breasts to a heated serving platter 
garnish with orange slices and whole pistachios 
drizzle remaining sauce over all 
serve hot

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