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1
In a 10 inch skillet, cook onion, celery and basil in the margarine over moderate heat 5 minutes, until onion is softened
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2
Stir in apricots, raisins and 1/4 cup broth and cook until almost all liquid is evaporated, about 2 minutes
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3
Add mixture to bread cubes with salt and pepper to taste and toss until combined well
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4
Let stuffing cool
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5
Stuffing may be made a day ahead and refrigerated
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6
In a measuring cup, whisk together the apricot nectar, mustard and remaining cup of broth, and reserve
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7
Gently pound chicken breasts 1 at a time, between 2 sheets of plastic wrap until about 1/4 inch thick, trying not to make any holes in them
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8
Discard plastic and season chicken with salt and pepper
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9
Spoon stuffing down a long side of each cutlet, leaving a 1/2-inch border along the edge
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10
Roll up cutlets tightly to enclose stuffing, and secure top and seams, openings at both ends and any holes with wooden toothpicks
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11
Put cormeal with salt and pepper to taste in a shallow bowl and coat roulades evenly in mixture
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12
In cleaned skillet heat oil over moderate heat until hot but not smoking and brown roulades 3 minutes
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13
Arrange roulades in one layer in an 8-inch square glass baking dish
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14
Deglaze skillet with wine over moderate heat, scraping up any brown bits, and add to baking dish
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15
Pour reserved nectar mixture around (not on top of) roulades in baking dish
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16
Cover dish tightly with foil and braise roulades in the middle of the oven 30 minutes, or until just cooked through
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17
Transfer roulades to a cutting board and carefully remove toothpicks
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18
Transfer liquid in baking dish to a small saucepan and boil until reduced to about 1 cup
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19
Remove from heat and whisk in arrowroot and salt and pepper to taste
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20
Cut roulades diagonally into 1/4 inch thick slices and spoon sauce over top
