Chicken Roll Ups with Blueberry Sauce
|Chopped chicken||4 Ounce|
|Bacon slices||2 , cooked and chopped|
|Bread slice||1 , dipped in a little milk|
|Shelled pistachios/Chopped walnuts||25 Milliliter (2 Tablespoon)|
|Green onion||1 , sliced|
|Chopped fresh parsley||15 Milliliter (1 Tablespoon)|
|Savory||To Taste (Fresh / Dried)|
|Chicken breasts||24 Ounce (4 Pieces, 6 Ounce Each / 180 Gram)|
|Butter||2 Teaspoon (10 Milliliter)|
|Chopped shallots||25 Milliliter (2 Tablespoon)|
|Blueberries||125 Milliliter (1/2 Cup)|
|Maple sugar/Brown sugar||15 Milliliter (1 Tablespoon)|
|Dry white wine||125 Milliliter (1/2 Cup)|
|Vinegar||1⁄2 Teaspoon (2 Milliliter)|
|Brown sauce||250 Milliliter (1 Cup, Store Bought)|
|Braised endives||1 Cup (16 tbs) (Adjust Quantity As Needed For Serving)|
Preheat the oven to 350°F (180°C).
In a food processor, mix together the chicken, bacon, bread, egg, pistachios, green onion, parsley and savory; season.
Spread the mixture onto the chicken breasts, roll up and secure with butcher's string.
Place in a buttered, baking dish and bake for 25 to 30 minutes.
Remove the chicken roll-ups and keep warm.
Add the shallots to the pan and lightly brown.
Incorporate the blueberries, sugar, white wine, vinegar and brown sauce.
Bring to a boil and let simmer over low heat until the sauce thickens.
Slice the chicken roll-ups and serve on plates lined with sauce.
Accompany with braised endives.