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Rinse the chicken breasts and pat them dry with a paper towel. Pound them flat. you don't want to pound them as flat as a schnitzel cut, but flat enough to fill and roll.
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Season the chicken with salt and pepper on both sides.
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Use a pastry brush to coat the chicken breasts on the inner side with the mild mustard and set the seasoned chicken aside for 10 minutes.
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Place the blanched almond leaves in a frying pan over medium heat.
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Stir the almonds frequently until they start to brown. Remove and set aside. Warning - do not turn your back on the toasted almonds. They can burn very quickly.
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Rinse the oranges and pat dry. Zest both oranges and juice them. Reserve the juice. In a small bowl, mix the toasted almond leaves with the orange zest and the freshly chopped dill. You may want to reserve a few tablespoons of toasted almonds for garnish.
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Divide the mixture between the chicken breasts, coating the top sides of each.
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Roll the chicken breasts up individually. Tie each of them up with kitchen twine.
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Peel the onions and cut into small pieces.
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Heat the unsalted butter over medium heat in a large skillet. Cook the onions, stirring frequently until they become transparent.
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Add the white wine and the orange juice to the pan, stirring constantly. Season the sauce with kosher salt, freshly ground pepper and the white granulated sugar.
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When the sauce is simmering, place the chicken rolls in the pan, cover and cook over medium heat for 10 -15 minutes or until the meat is completely cooked.
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Transfer the chicken rolls from the skillet to a warm serving plate. Cover the plate with aluminum foil and store in a warm place.
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Slowly add the heavy cream to the pan, stirring constantly until the sauce thickens. If the sauce is too thin, stir in all-purpose flour or cornstarch, one tablespoon at a time.
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Remove the chicken rolls from their warm place. discard the aluminum foil. Remove the kitchen twine from each roll and discard. Pour the creamy orange sauce over the top.
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If you like, garnish with orange slices, dill springs, and toasted almonds and serve.