Chicken Melba (Stuffed Chicken With Peaches And Brie)

• CHICKEN MELBA
• 6 boneless chicken breasts
• 1 cup peach slices (if using canned, drain well)
• 6 ounces brie cheese
• 2 tablespoons melted butter
• RASPBERRY COULIS
• 2 1/4 lbs raspberries
• 1 tablespoon cornstarch
• 3 tablespoons sherry wine
• 4 tablespoons fine sugar
• 1/2 cup heavy cream

1. RASPBERRY COULIS: Puree raspberries in a food processor.
2. Strain.
3. Discard pulp and seeds.
4. Using 3 cups of the raspberry juice, mix the cornstarch, sherry and sugar together.
5. Heat slowly until sauce thickens.
6. Set aside.
7. CHICKEN MELBA: Preheat oven to 350 degrees.
8. Pound each breast flat.
9. Top with peach slices and cheese.
10. Roll to fill the breast, secure with toothpicks if needed.
11. Place on a greased sheet and brush chicken with butter.
12. Place in oven and bake 15 minutes.
13. Pour heavy cream into Raspberry Coulis and simmer 5 minutes.
14. Pour sauce over chicken and serve.

chicken melba, chicken breasts, peach, brie cheese, butter, coulis, raspberries, cornstarch, sherry wine, sugar, heavy cream

Taken from www.food.com/recipe/chicken-melba-stuffed-chicken-with-peaches-and-brie-57502 (may not work)