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Chicken Rolls with Raspberry Sauce Recipe

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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.

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4 Servings
Prep: 25 min. Bake: 35 min.

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

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.
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.
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.
Press through a sieve; discard seeds. Stir in remaining butter until smooth. Discard toothpicks. Serve with raspberry sauce. Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 230 calories, 14 g fat (8 g saturated fat), 51 mg cholesterol, 448 mg sodium, 13 g carbohydrate, 4 g fiber, 15 g protein.

Chicken Rolls with Raspberry Sauce published in Simple & Delicious July/August 2007, p7

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