Saucy Chicken Breasts

• 8 boneless skinless chicken breasts
• 1 -2 cup breadcrumbs
• 1 egg
• 1 tablespoon water
• salt
• pepper
• paprika
• 1/4 cup butter
• 1 cup chili sauce
• 1 cup red currant jelly
• 1 cup dry sherry

1. Preheat oven to 400 degrees.
2. Flatten each chicken breast.
3. Combine egg and water. Dip each breast into egg mixture then into bread crumbs. Season with salt, pepper and paprika. Roll and secure with a toothpick. Season again.
4. Saute in butter until light golden, turning gently with two forks or tongs to brown evenly. At this point, you can refrigerate or freeze for later use. You can also remove the toothpicks.
5. Make sauce by combining chili sauce, jelly and sherry in a 1-quart sauce pan. Heat over low/medium heat, stirring occasionally until thickened, 30 to 45 minutes. Set aside or refrigerate.
6. When ready to serve, place chicken in shallow pan or baking dish, cover with sauce and bake about 20 minutes or until done.

chicken breasts, breadcrumbs, egg, water, salt, pepper, paprika, butter, chili sauce, red currant, sherry

Taken from www.food.com/recipe/saucy-chicken-breasts-400281 (may not work)