Chicken Rolls with Raspberry Sauce |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Give that weeknight meal an elegant feel with this impressive (but easy!) blue cheese-stuffed chicken. The raspberry sauce is also great on grilled pork tenderloin. Ingredients:
4 boneless skinless chicken breast halves (6 ounces each) |
1/2 cup crumbled blue cheese |
4 strips ready-to-serve fully cooked bacon, crumbled |
2 tablespoons butter, melted, divided |
salt and pepper to taste |
2 cups fresh raspberries |
1/4 cup chicken broth |
4 teaspoons brown sugar |
1 tablespoon balsamic vinegar |
1/2 teaspoon minced garlic |
1/4 teaspoon dried oregano |
Directions:
1. Flatten chicken to 1/4-in. thickness; sprinkle with blue cheese and bacon to within 1/2 in. of edges. Roll up each jelly-roll style, starting with a short side; secure with toothpicks.
2. Place in a greased 8-in. square baking dish. Brush with 1 tablespoon butter; sprinkle with salt and pepper. Bake, uncovered, at 375° for 35-40 minutes or until meat is no longer pink.
3. Meanwhile, in a small saucepan, combine the raspberries, broth, brown sugar, vinegar, garlic and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened.
4. Press through a sieve; discard seeds. Stir in remaining butter until smooth. Discard toothpicks. Serve with raspberry sauce. Yield: 4 servings.
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