Chicken Rollups with Apricot Gelée

Rolls

1

Cut each breast in half and each half into two fillets

2

Season the fillets with lemon juice, salt, black pepper, parsley, and nutmeg

Let it rest for 1 hour

3

In a saucepan, combine the apricots, one cup of water, and apricot jam

Bring to a simmer over low heat, stirring constantly, until the apricots are tender and the liquid has reduced

During cooking, add the remaining water (the final consistency should be like a gelée with small pieces of fruit)

Remove from heat and reserve

4

Stuff the chicken fillets with the apricot gelée and roll them up

Wrap with string

5

In a saucepan, warm the olive oil over low heat

Fry the rolls for 15 minutes, then increase the heat and fry for an additional 5 minutes or until golden brown

Remove from heat, remove the string, and cut the rolls into slices. Reserve

Sauce

In a saucepan, melt the butter and let it simmer well

Add the parsley and cook for 30 seconds

Season with salt and black pepper to taste

Serve this sauce over the chicken rollups in the dish where they will be served

If desired, serve with apricot gelée as an accompaniment.