Prosciutto and Pistachio Stuffed Chicken Breasts with Orange Dijon Sauce and Moonshine Sweet Potatoes

1½ tablespoons unsalted butter

2 cups yellow onion, chopped

1 teaspoon aged balsamic vinegar

4 eight ounce chicken breasts, boneless, skinless

1 cup unsalted pistachio kernels, lightly crushed

3 ounces imported Gruyere cheese, grated

8 slices of prosciutto, thin, but not paper thin

3 pounds sweet potatoes, washed

¿ cup Blumer's Moonshine

2 cups fresh apple cider

½ teaspoon garam masala

Salt, small pinch

2 tablespoons butter, divided

4 teaspoons vegetable oil, divided

1 cup orange juice

2 tablespoons cornstarch

1 cup low-sodium chicken broth

1 teaspoon Dijon style mustard

¼ teaspoon salt

½ teaspoon fresh ground white pepper

4 tablespoons of butter

1 tablespoon heavy cream

Additional salt and pepper to taste

2 tablespoons finely minced parsley

Melt the unsalted butter in a medium saute pan. Add the onions and balsamic vinegar and stir to coat the onions. Cook over very low heat for thirty minutes, stirring occasionally, until light brown and caramelized. Remove from heat and set aside.

While the onions are cooking, arrange oven racks with one in the middle and one lower. Place a 2 foot piece of aluminum foil on the lower rack (to catch drips from the sweet potatoes); preheat oven to 400 degrees.

Place each chicken breast skin side down on a heavy cutting board between layers of plastic wrap. Pound breasts to a thickness of about 3/8 inch. Remove plastic and trim any ragged edges. Spread each breast with a thin layer of the onion mixture. Next, add a layer of crushed pistachios and a layer of grated Gruyere. Top with two slices of prosciutto and then, starting on the shortest of the long edges, carefully roll up each breast and secure with toothpicks or skewers. Cover rolls and refrigerate.

Prick each of the sweet potatoes five or six times with a fork and place the potatoes directly on one side of the upper oven rack, allowing room for a large skillet. Bake 50 to 60 minutes or until tender. Larger potatoes may require an additional 15 to 20 minutes.

While the potatoes are baking, combine the Blumer's Moonshine, apple cider, garam masala, and salt in a medium skillet. Bring to a boil and reduce mixture until thickened to the consistency of a light syrup (about 10 minutes); monitor consistency carefully to avoid scorching. Remove from heat and set aside.

Remove the chicken rolls from the refrigerator and in a large ovenproof skillet, melt half of the butter and vegetable oil over medium high heat. Sauté the chicken rolls, two at a time, for three to four minutes on each side until lightly browned. Add additional butter and oil for the second batch if needed. Return rolls to the pan and place on the top rack of the oven next to the sweet potatoes. Roast uncovered for 20 to 25 minutes, or until an instant-read thermometer registers an internal temperature of 165 degrees. Remove rolls from the pan and place on a warm plate. Lightly cover with foil and allow to rest for ten minutes.

Prepare the orange Dijon sauce by whisking together the orange juice and cornstarch in a small sauce pan. Add the chicken broth and salt, then whisk in the mustard. Bring to a boil, reduce heat and cook, stirring constantly, until thickened. Remove from heat, cover, and set aside.

When potatoes are done, remove from the oven and peel as soon as they can be handled. Place in a flat-bottomed mixing bowl or sauce pan. Add the Moonshine and cider reduction, butter and cream. Mash thoroughly to combine ingredients. Adjust seasoning with additional salt and pepper if desired.

Plate a serving of the sweet potatoes on each warmed dinner plate. Next to the potatoes, ladle a small pool of orange Dijon sauce. With a very sharp knife, cut each of the chicken rolls in half crosswise; place one piece in the pool of sauce and the other leaning against it, cut side exposed. Spoon a few additional tablespoons of sauce over the chicken. Sprinkle the chicken and edges of the plate with minced parsley, but not the sweet potatoes. Garnish as desired and serve immediately with a side of Napa Apple Cole Slaw.

- Bill Hicks