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Chicken Roll-Ups with Cherry Sauce Recipe

Chicken Roll-Ups with Cherry Sauce Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 20 min. YIELD:8 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.