Chicken Roll-Ups with Cherry Sauce Recipe

Chicken Roll-Ups with Cherry Sauce Recipe photo by Taste of Home

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Since I grew up on a cherry farm, I have many recipes featuring that delightful fruit. This one is a delicious way to use chicken.—Margaret Scott, Traverse City, Michigan

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Chicken Roll-Ups with Cherry Sauce Recipe

Prep: 30 min. Bake: 20 min.

Yield: 8 Servings

30 20 50

Ingredients

8 boneless skinless chicken breast halves (4 ounces each)
8 slices Swiss or Brie cheese
1 egg
1 tablespoon water
1 tablespoon Dijon mustard
3/4 cup dry bread crumbs
1/2 teaspoon dried thyme
1/4 teaspoon salt
Dash pepper
1/4 cup all-purpose flour
1/4 cup canola oil
CHERRY SAUCE:
2 cups canned pitted tart red cherries
3/4 cup sugar
2 tablespoons cornstarch
1 teaspoon lemon juice
1/4 teaspoon almond extract
3 drops red food coloring, optional

Directions

Flatten chicken breasts to 1/4-in. thickness. Place a slice of cheese on each; roll up and secure with toothpicks. In a shallow bowl, beat egg, water and mustard. In another shallow bowl, combine the bread crumbs, thyme, salt and pepper. Place flour in a third shallow bowl. Lightly coat chicken with flour, then dip in egg mixture and roll in bread crumb mixture.
In a large skillet, brown roll-ups in oil until golden brown, turning often. Transfer to an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 20-25 minutes or until chicken juices run clear.
Meanwhile, drain cherries, reserving juice. Add enough water to juice to measure 1 cup. In a large saucepan, combine sugar and cornstarch. Stir in cherry juice until smooth. add cherries. bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Stir in lemon juice, extract and food coloring if desired.
Discard toothpicks. Serve with cherry sauce. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 466 calories, 18 g fat (7 g saturated fat), 114 mg cholesterol, 316 mg sodium, 43 g carbohydrate, 1 g fiber, 32 g protein.

Originally published as Chicken Roll-Ups with Cherry Sauce in Country April/May 2001, p49