Instructions: Preheat oven to 350 F.

Pound each breast until thin and tender. Spread 1/4 cup of the chilled Apricot-Pistachio Nut Stuffing evenly across each breast and roll up in pinwheel fashion. Roll lightly in the flour and dip in the egg wash. Then roll each breast in the breadcrumbs and place in a baking pan. Roast for 8 to 10 minutes or until golden brown.

In the center of each serving plate, ladle 6 tablespoons of the warm Red Currant & Citrus Brandy Glaze. Slice each roasted breast into five

"rounds" and overlap the rounds on top of the glaze. Sprinkle 1 teaspoon of the apricots around the edge of the well of each plate. Sprinkle the nuts around the edge of the well and on top of the apricots. Garnish each plate with 1 herb sprig. Serve immediately.

YIELD: 4 SERVINGS

Apricot-Pistachio Nut Stuffing:
In a large bowl, soak the apricots in the brandy until re-hydrated. In a separate bowl, mix together the cream, eggs, and bread cubes and add to the apricot mixture. Mix in the remaining ingredients until well combined.

Chill.

Red Currant & Citrus Brandy Glaze:
In a large saucepan, combine the water and sugar and cook for 1 hour or until syrupy and smooth. Add the currants and brandy and cook for 15 minutes. Whisk in both juices. Stir in the butter and whisk until smooth and shiny.

In a food processor, puree the mixture. Transfer the glaze to a large glass bowl and place in a water bath. Stir in the citrus zests. Keep warm.

Makes 3 cups.

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