Chicken Rolls with Raspberry Sauce

4 boneless skinless chicken breasts halves
½ cup crumbled blue cheese
4 strips cooked bacon crumbled
2 Tbsps butter, melted, divided
2 cups fresh raspberries
¼ cup chicken broth
4 tsps brown sugar
1 Tbsp balsamic vinegar
½ tsp minced garlic
¼ tsp dried oregano
Salt & pepper to taste

Flatten chicken to ¼” thickness; sprinkle with blue cheese and bacon to within ½” of edges. Roll up each jelly-roll style, starting with short side; secure with toothpicks. Place in greased 8” square baking pan. Brush with 1 Tbsp melted butter; sprinkle with salt & pepper. Bake, uncovered, at 375 degrees for 35-40 minutes or until meat is no longer pink. Meanwhile, in small saucepan, combine raspberries, broth, brown sugar, vinegar, garlic & oregano. Bring to boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. Press through sieve to discard seeds (if desired). Stir in remaining butter until smooth. Serve with chicken.