Chicken Rolls with Raspberry Sauce

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.



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