Apricot Glazed Chicken

Make a weeknight dinner into a special event! This stunning chicken breast roulade is stuffed with earthy mushrooms and crunchy water chestnuts and coated with a tangy, rich apricot glaze. Better make enough for seconds.

Prep Time: 40 minutes

Total Time: 1 hour 25 minutes

Servings: 8

Ingredients:

  • 1 jar (12 oz.) apricot preserves
  • 2 tablespoons fat-free mayonnaise
  • 1 tablespoon ketchup
  • 1/4 teaspoon dry mustard
  • 8 boned, skinned, split chicken breasts (about 2 lbs.)
  • 2 tablespoons margarine or butter
  • 1/2 cup finely chopped onions
  • 1/2 cup finely chopped celery
  • 1/2 cup thinly sliced mushrooms
  • 1/2 cup chicken broth
  • 1 1/4 cups Kellogg's® All-Bran® Original cereal
  • 1 can (8 oz.) water chestnuts, drained and chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon sage

Directions:

1. Combine preserves, mayonnaise, ketchup and dry mustard. Set aside for
sauce.

2. Place each chicken breast between waxed paper. Pound to 1/8-inch thickness,
being careful not to tear meat. Set aside.

3. Melt margarine in medium fry pan. Add onions and celery. Cook over medium
heat, stirring frequently until crisp-tender. Stir in mushrooms and cook 3 minutes
longer.

4. Combine chicken broth and KELLOGG'S ALL-BRAN cereal. Let stand about
1 minute or until cereal absorbs broth. Add onion mixture, water chestnuts,
salt, pepper and sage, thoroughly mixing. Fill each breast with 1/4 cup filling. Roll,
folding in sides. Place breasts seam-side down, in shallow 12 x 8-inch baking dish.
Cover chicken with sauce.

5. Bake, uncovered at 350° F about 45 minutes or until chicken is tender and no
longer pink. Serve over hot rice if desired.