Stuffed Chicken Rolls with Mushroom Sauce and Cashews

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APPETIZERS: STUFFED CHICKEN ROLLS WITH MUSHROOM SAUCE

cashews

1	Tablespoon unsalted butter
8	oz. fresh whole mushrooms
1/2	cup Fisher Chef's Naturals unsalted cashews, toasted
1/4	cup finely chopped carrots
1/4	cup finely chopped onions
1/8	teaspoon pepper
2	whole boneless chicken breasts

Mushroom sauce:
1 1/2	Tablespoons unsalted butter
1/4	cup chopped onion
1	Tablespoon flour
3/4	cup milk
1	Tablespoon dry white wine
	dash salt to taste

Preheat oven to 350° F. Lightly grease an 8 or 9-inch square pan. Chop enough mushrooms to equal 1/3 cup. Slice remaining mushrooms, reserve for sauce. In medium skillet, melt 1 tablespoon butter. Stir in 1/3 cup chopped mushrooms, nuts, carrot, onion and pepper. Sauté until vegetables are tender, about two minutes. Remove skin from chicken breast, cut each in half. Pound each between waxed paper to 1/4 inch thickness. Place 1/4 of vegetable mixture on center of each chicken piece, roll up and secure with toothpick. Lightly brown each roll in nonstick skillet, place in prepared pan. Bake uncovered at 350° F for 35 to 40 minutes. Serve with mushroom sauce.

Mushroom Sauce: In medium skillet, melt butter. Sauté sliced mushrooms and onions about one minute. Stir in flour, cook 30 seconds. Stir in milk. Add wine and salt; cook stirring constantly, until thickened and bubbling.

Yields: 4 servings

Source: John B. Sanfilippo & Son, Inc.

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