Chicken Roll-Ups with Cherry Sauce |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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 Ingredients:
8 boneless skinless chicken breast halves (4 ounces each) |
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 king arthur unbleached all-purpose flour |
1/4 cup canola 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 |
Directions:
1. Flatten chicken breasts to 1/4-in. thickness. Place a slice of cheese on each; roll up and secure with toothpicks. In a shallow bowl, beat egg, water and mustard. In another shallow bowl, combine the bread crumbs, thyme, salt and pepper. Place flour in a third shallow bowl. Lightly coat chicken with flour, then dip in egg mixture and roll in bread crumb mixture.
2. In a large skillet, brown roll-ups in oil 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.
3. Meanwhile, drain cherries, reserving juice. Add enough water to juice to measure 1 cup. In a large 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.
4. Discard toothpicks. Serve with cherry sauce. Yield: 8 servings.
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