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Chicken Rolls with Raspberry Sauce

 Chicken Rolls with Raspberry Sauce
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.
4 ServingsPrep: 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

2 of 2

Chicken Rolls with Raspberry Sauce (continued)

Directions (continued)

  • smooth. Discard toothpicks. Serve with raspberry sauce. Yield: 4
  • servings.
Nutritional 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.