Stuffed Chicken In Raspberry Sauce

• FOR THE STUFFED CHICKEN
• 4 boneless skinless chicken breasts (7-8 ounces each)
• 4 ounces light jarlsberg cheese (four 1-ounce slices)
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 large eggs, beaten
• 2 cups panko breadcrumbs
• FOR THE RASPBERRY SAUCE
• 1 (15 ounce) can raspberries, drained
• 1/2 cup rice wine vinegar
• 2 tablespoons unsalted butter
• 1 1/2 teaspoons cornstarch

1. FOR THE STUFFED CHICKEN ~ Preheat oven to 350 degrees F & lightly coat a baking sheet with non-stick cooking spray.
2. Between 2 pieces of plastic wrap, flatten chicken breasts fairly thin.
3. Roll up a slice of cheese & then roll the chicken breast around the cheese roll, securing with toothpicks. Repeat with the other 3 breasts.
4. Season the flour with salt & pepper, then dredge the chicken rolls in the flour ~ Shake off any excess.
5. Dip chicken rolls in the beaten egg & then roll them in the bread crumbs, before placing them on the prepared baking sheet.
6. Bake 30-35 minutes or until bolden brown & the chicken is done.
7. Remove toothpicks & place stuffed chicken rolls on a serving plate.
8. FOR THE RASPBERRY SAUCE ~ In a medium saucepan, combine all sauce ingredients, then bring to a boil & cook 2 minutes, stirring often.
9. Remove from heat &, if desired, strain sauce through a sieve to remove the seeds.
10. Pour sauce over chicken breasts & serve!

chicken, chicken breasts, light jarlsberg cheese, flour, salt, pepper, eggs, breadcrumbs, raspberries, rice wine vinegar, unsalted butter, cornstarch

Taken from www.food.com/recipe/stuffed-chicken-in-raspberry-sauce-414189 (may not work)