Chicken Roulade with Apricot Whiskey Glaze

Ingredients:

• 2 large, split chicken breasts (about 2 pounds total), skin on but bones removed
• 1 large French roll, torn into small pieces (about 4 ounces)
• 10 dried apricots, finely chopped
• 1/2 cup toasted, chopped pecans
• 3 tablespoons chopped flat-leaf parsley
• 1/2 teaspoon dried thyme
• 1/2 cup chicken stock
• 2 1/2 tablespoons unsalted butter, melted
• Salt and freshly cracked black pepper
• Toothpicks
• 6 pieces of kitchen string

For the Apricot Whiskey Glaze:

• 1 1/4 cups all-natural apricot preserves
• 1 tablespoon apple cider vinegar
• Pinch salt
• Pinch black pepper
• 2 tablespoons whiskey
• 1/2 tablespoon butter

Optional additions:

• 1/4 cup chopped spinach or kale
• 1/4 cup crumbled feta cheese
• 1/4 teaspoon red pepper flakes

Instructions:

1. Make apricot whiskey glaze: In a small saucepan, combine apricot preserves, apple cider vinegar, salt, pepper, and 1 tablespoon whiskey. Whisk together and gently heat over medium-low heat until preserves melt and the glaze is a smooth consistency. Remove from heat and stir in remaining tablespoon of whiskey and butter. Set aside about 1/4 cup of the glaze for basting.
2. Prepare stuffing: Combine torn French roll, chopped apricots, pecans, parsley, thyme, chicken stock, melted butter, salt, and pepper in a bowl. Mix until well incorporated.
3. Butterfly chicken breasts: Butterfly chicken breasts by slicing through the thickest part of the meat, being careful not to cut all the way through.
4. Pound chicken breasts: Place butterflied chicken breasts between two pieces of plastic wrap and gently pound them until fairly thin (about 1/4 inch). Season with salt and pepper.
5. Create roulades: Place one chicken breast vertically in front of you and add half of the stuffing mixture. Roll up the chicken breast, sealing the seam with toothpicks. Repeat with remaining chicken breast.
6. Wrap in chicken skin: Wrap each roulade in the reserved chicken skin.
7. Tie roulades: Tie kitchen string around each roulade to secure the skin in place.
8. Brush with glaze: Brush roulades with the reserved apricot whiskey glaze. Add a pinch of salt and pepper and a drizzle of olive oil.
9. Bake: Place roulades on a baking sheet lined with foil and bake at 400°F (200°C) for 35 minutes, or until internal temperature reaches 160°F.
10. Rest: Remove roulades from oven and let rest for 10 minutes, loosely covered with foil.
11. Serve: Remove kitchen strings and toothpicks. Slice roulades and serve with warm apricot whiskey glaze.

Optional additions:

• For extra flavor: Add spinach, kale, feta cheese, or red pepper flakes to the stuffing.
• For a richer texture: Use heavy cream instead of chicken stock.
• For a sweeter glaze: Add a tablespoon of honey or maple syrup to the apricot whiskey glaze.

Enjoy your delicious Chicken Roulades!