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1
Melt butter in a nonstick frying pan over medium heat.
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2
Add onions, garlic and ginger and cook stirring often, for 2 to 5 minutes or until softened.
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3
Add broccoli and cook, stirring for 1 minute.
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4
Remove from heat and add breadcrumbs, parmesan cheese, sundried tomatoes, basil and pepper. Set aside.
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5
Drain pears, reserving juice, and chop enough fruit to make 1/2 cup.
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6
Stir into stuffing mixture. Makes about 2 cups of stuffing.
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7
Using a meat mallet or the edge of a plate, pound chicken breasts between 2 pieces of plastic wrap until 1/4 inch thick.
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8
Divide stuffing between each chicken breast and roll up tightly.
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9
Use toothpicks, poultry pins or kitchen string to secure rolls closed.
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10
In a plastic bag or bowl, combine flour, salt, pepper and tarragon. Mix until combined.
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11
Dredge chicken rolls in flour mixture until evenly coated.
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12
Heat oil in frying pan set over medium high heat.
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13
Add chicken and brown, turning often, for about 10 minutes until golden.
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14
Add white wine and water to the pan.
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15
Bring to a boil and reduce heat to medium.
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16
Cook, uncovered and turning chicken often, for 30 minutes or until an instant read thermometer inserted in centre of chicken registers 180f.
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17
Transfer chicken to a platter and keep warm in oven.
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18
Whisk cornstarch into pear juice.
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19
Whisking, pour juice mixture into pan juices.
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20
Bring to boil and simmer, stirring often for 5 to 10 minutes or until thick enough to coat the back of a spoon.
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21
Stir in remaining pears and cinnamon.
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22
Sprinkle with parsley if desired.
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23
Serve chicken rolls with the sauce on the side.
