Stuffed Chicken in Raspberry Sauce |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
4 boneless skinless chicken breasts (7-8 ounces each) |
4 ounces light jarlsberg cheese (four 1-ounce slices) |
1 cup all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 large eggs, beaten |
2 cups panko breadcrumbs |
1 (15 ounce) can raspberries, drained |
1/2 cup rice wine vinegar |
2 tablespoons unsalted butter |
1 1/2 teaspoons cornstarch |
Directions:
1. FOR THE STUFFED CHICKEN ~ Preheat oven to 350 degrees F & lightly coat a baking sheet with non-stick cooking spray.
2. Between 2 pieces of plastic wrap, flatten chicken breasts fairly thin.
3. Roll up a slice of cheese & then roll the chicken breast around the cheese roll, securing with toothpicks. Repeat with the other 3 breasts.
4. Season the flour with salt & pepper, then dredge the chicken rolls in the flour ~ Shake off any excess.
5. Dip chicken rolls in the beaten egg & then roll them in the bread crumbs, before placing them on the prepared baking sheet.
6. Bake 30-35 minutes or until bolden brown & the chicken is done.
7. Remove toothpicks & place stuffed chicken rolls on a serving plate.
8. FOR THE RASPBERRY SAUCE ~ In a medium saucepan, combine all sauce ingredients, then bring to a boil & cook 2 minutes, stirring often.
9. Remove from heat &, if desired, strain sauce through a sieve to remove the seeds.
10. Pour sauce over chicken breasts & serve!
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