Chicken Rolls with Raspberry Sauce Recipe

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Chicken Rolls with Raspberry Sauce Recipe
Chicken Rolls with Raspberry Sauce Recipe photo by Taste of Home
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Chicken Rolls with Raspberry Sauce Recipe

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5 1
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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.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.
MAKES:
4 servings
TOTAL TIME:
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 chicken juices run clear.
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 from chicken rolls; serve with raspberry sauce. Yield: 4 servings.
Originally published as Chicken Rolls with Raspberry Sauce in Simple & Delicious July/August 2007, p7

Nutritional Facts

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

  • 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
  1. 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.
  2. 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 chicken juices run clear.
  3. 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 from chicken rolls; serve with raspberry sauce. Yield: 4 servings.
Originally published as Chicken Rolls with Raspberry Sauce in Simple & Delicious July/August 2007, p7

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