Directions (continued)

• 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.