Chicken Roulades with Onions and Prunes

1.

Slice each chicken breast horizontally into two flat fillets, and flatten with a meat mallet to ensure fillets are very thin.  Cut onions into slices (large onions should be cut into havles first and then into half-slices).

2.

Season chicken with salt and pepper.  In the centre of each breast place 2 prunes and a few onion slices, then roll up roulades.  Use skewers to pin them shut, or tie them with thread.  Distribute roulades between Varoma dish and Varoma tray.

3.

Pour water into mixing bowl, and place Varoma into position.  Steam cook 25 min/Varoma/speed 1.  Set Varoma aside and empty mixing bowl. 

4.

Place remaining onions, remaining prunes, olive oil, salt and 2 pinches pepper into mixing bowl. Saute 10 min/Varoma//speed 1.  Towards end of cooking time, place Varoma onto mixing bowl lid to keep roulades warm.

5.

Pour prune sauce over roulades and serve.