Chicken Rolls with Raspberry Sauce

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4 boneless chicken breast halves
1/2 cup cheddar cheese
2 tablespoons butter, melted, divided
Salt and pepper to taste
2 cups fresh raspberries
1/4 cup chicken broth
4 teaspoons brown sugar
1 tablespoon vinegar
1/2 teaspoon minced garlic
1/4 teaspoon dried oregano


Flatten chicken to 1/4-in. thickness; sprinkle with cheese 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 baking dish.
Brush with 1 tablespoon butter; sprinkle with salt and pepper.
Bake, uncovered, at 375° for 35-40 minutes.
On the other hand, in a pan, combine the raspberries, broth, brown sugar, vinegar, garlic and oregano.
Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Press through a sieve; discard seeds. Stir in remaining butter until smooth. Discard toothpicks.
Serve chicken with raspberry sauce.

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