Chicken Roll-Ups With Cherry Sauce

• 8 boneless skinless chicken breast halves (4 ounces each)
• 8 slices Swiss or Brie cheese
• 1 egg
• 1 tablespoon water
• 1 tablespoon Dijon mustard
• 3/4 cup dry bread crumbs
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• Dash pepper
• 1/4 cup all-purpose flour
• 1/4 cup canola oil
• 2 cups canned pitted tart red cherries
• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1 teaspoon lemon juice
• 1/4 teaspoon almond extract
• 3 drops red food coloring, optional

1. Flatten chicken breasts to 1/4-in. thickness. Place a slice of cheese on each; roll up and secure with toothpicks. In a shallow bowl, beat egg, water and mustard. In another shallow bowl, combine the bread crumbs, thyme, salt and pepper. Place flour in a third shallow bowl. Lightly coat chicken with flour, then dip in egg mixture and roll in bread crumb mixture.
2. In a large skillet, brown roll-ups in oil until golden brown, turning often. Transfer to an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 350u0b0 for 20-25 minutes or until chicken juices run clear.
3. Meanwhile, drain cherries, reserving juice. Add enough water to juice to measure 1 cup. In a large saucepan, combine sugar and cornstarch. Stir in cherry juice until smooth. add cherries. bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Stir in lemon juice, extract and food coloring if desired.
4. Discard toothpicks. Serve with cherry sauce.

chicken, swiss, egg, water, mustard, bread crumbs, thyme, salt, pepper, allpurpose, canola oil, red cherries, sugar, cornstarch, lemon juice, almond extract, coloring

Taken from www.tasteofhome.com/recipes/chicken-roll-ups-with-cherry-sauce/ (may not work)