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
Recommended: 100 Ways to Cook Boneless Skinless Chicken Breasts
VERIFIED BY Taste of Home Test Kitchen
- 8 boneless skinless chicken breast halves
- 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 vegetable 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
- Flatten chicken breasts to 1/4-in. thickness. Place a slice of cheese on each; roll up and secure with toothpicks. In a shallow dish, beat egg, water and mustard. In another shallow dish, combine bread crumbs, thyme, salt and pepper. Lightly coat chicken with flour, then dip in egg mixture and roll in bread crumb mixture.
- In a large skillet, heat oil. Add roll-ups; cook 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 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 from roll-ups; serve with cherry sauce. Yield: 8 servings.
Originally published as Chicken Roll-Ups with Cherry Sauce in Country April/May 2001, p49