Save on Pinterest

Chicken Rolls with Raspberry Sauce

Total Time

Prep: 25 min. Bake: 35 min.


4 servings

Give that weeknight meal an elegant feel with this impressive (but easy!) blue cheese-stuffed chicken. The raspberry sauce is also great on grilled pork tenderloin.


  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 cup crumbled blue cheese
  • 4 strips ready-to-serve fully cooked bacon, crumbled
  • 2 tablespoons butter, melted, divided
  • Salt and pepper to taste
  • 2 cups fresh raspberries
  • 1/4 cup chicken broth
  • 4 teaspoons brown sugar
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon dried oregano


  1. Flatten chicken to 1/4-in. thickness; sprinkle with blue cheese and bacon to within 1/2 in. of edges. Roll up each jelly-roll style, starting with a short side; secure with toothpicks.
  2. Place in a greased 8-in. square baking dish. Brush with 1 tablespoon butter; sprinkle with salt and pepper. Bake, uncovered, at 375° for 35-40 minutes or until meat is no longer pink.
  3. Meanwhile, in a small saucepan, combine the raspberries, broth, brown sugar, vinegar, garlic and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened.
  4. Press through a sieve; discard seeds. Stir in remaining butter until smooth. Discard toothpicks. Serve with raspberry sauce.

Nutrition Facts

1 each: 230 calories, 14g fat (8g saturated fat), 51mg cholesterol, 448mg sodium, 13g carbohydrate (8g sugars, 4g fiber), 15g protein.

Recommended Video