Stuffed Chicken In Raspberry Sauce

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts (7-8 ounces each)
• 4 ounces light jarlsberg cheese (four 1-ounce slices)
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 large eggs, beaten
• 2 cups panko breadcrumbs
• 1 (15 ounce) can raspberries, drained
• 1/2 cup rice wine vinegar
• 2 tablespoons unsalted butter
• 1 1/2 teaspoons cornstarch

Recipe

• 1 for the stuffed chicken ~ preheat oven to 350 degrees f & lightly coat a baking sheet with non-stick cooking spray.
• 2 between 2 pieces of plastic wrap, flatten chicken breasts fairly thin.
• 3 roll up a slice of cheese & then roll the chicken breast around the cheese roll, securing with toothpicks. repeat with the other 3 breasts.
• 4 season the flour with salt & pepper, then dredge the chicken rolls in the flour ~ shake off any excess.
• 5 dip chicken rolls in the beaten egg & then roll them in the bread crumbs, before placing them on the prepared baking sheet.
• 6 bake 30-35 minutes or until bolden brown & the chicken is done.
• 7 remove toothpicks & place stuffed chicken rolls on a serving plate.
• 8 for the raspberry sauce ~ in a medium saucepan, combine all sauce ingredients, then bring to a boil & cook 2 minutes, stirring often.
• 9 remove from heat &, if desired, strain sauce through a sieve to remove the seeds.
• 10 pour sauce over chicken breasts & serve!