Chicken Roll-Ups with Cilantro-Walnut Sauce

SAUCE
1 cup toasted walnuts
1-2 cloves garlic
small handful cilantro
1 tablespoon lemon juice
1/4-1/2 teaspoon salt (check sodium content of stock)
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/8 teaspoon red chili flakes
3/4 cup Organic Imagine chicken or vegetable stock

CHICKEN
2 skinless, boneless half chicken breasts
Touch of olive oil
Sprinkling of sea salt and white pepper

Throw all of the sauce ingredients into a food processor and blend until smooth. Let sit for at least 10 minutes to allow the flavors to develop.

Heat the gas, charcoal or stovetop grill to medium heat.

Remove the small tender flap of meat from the underside of each breast. Gently pound each of the breasts with a kitchen mallet (the bottom of a wine bottle works well) until about 1/2-inch thick. Rub each side with a touch of olive oil and a sprinkling of salt and pepper. Lay the “shiny” side down.

Spread a thin layer of sauce over each breast. Form into rolls, being careful not to allow too much sauce to ooze out the sides. Pin the rolls closed with a couple toothpicks to keep them together while cooking.

Place the logs onto the hot grill, cover, and cook each side for 5-6 minutes, until no areas of the meat are pink in color. The chicken tenders and any small pieces can go on the grill and cooked 3 or so minutes each side.

Serve warm or chilled with the remaining sauce.