Chicken Roll-Ups with Cherry Sauce Recipe

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.

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