CHICKEN ROLLS WITH RASPBERRY SAUCE

By stepjo7269

Taste of Home’s Summer Busy Family Recipes magazine p. 26.

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 Progresso ® 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 meat is no longer pink.
• ● 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. Serve with raspberry sauce.

Preparation

Step 1

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