Chicken Roll Ups With Cherry Sauce Recipes

CHICKEN ROLL-UPS WITH CHERRY SAUCE

Steps:

• 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., 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 350° for 20-25 minutes or until chicken juices run clear., 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., Discard toothpicks. Serve with cherry sauce.

CHICKEN & BASIL ROLL-UPS WITH MUSTARD SAUCE

Steps:

• First make your sauce and set aside at room-temp while the chicken is cooking.
• Pre-heat the oven to 400 degrees.
• Mix chopped basil and garlic and place 1 tablespoon on each chicken breast.
• In shallow bowl mix yogurt& mustard.
• In dish mix bread crumbs& cheese.
• Roll-up chicken to enclose basil& secure with tooth-pic.
• Dip in yogurt then bread/cheese mixture.
• Place on sprayed baking dish and drizzle with melted butter.
• Bake for 30 minutes and serve with a dollop of sauce.

CHICKEN BREASTS WITH CHERRY SAUCE

Steps:

• In a large resealable plastic bag, combine flour and salt. Add chicken, one piece at a time, and shake to coat. In a large skillet over medium heat, brown chicken in butter on both sides. Remove from the heat., In a large saucepan, combine the sugar, orange juice, onion, orange zest, ginger and cinnamon. Bring to a boil; cook for 5 minutes or until slightly reduced and sugar is dissolved, stirring occasionally. Remove from the heat; stir in cherries., Pour sauce over chicken. Cover and cook over low heat for 30-35 minutes or until a thermometer reads 170°., Remove chicken to a serving platter; keep warm. Combine cornstarch and water until smooth; stir into the sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken.