Stuffed Chicken In Raspberry Sauce - cooking recipe

Ingredients

FOR THE STUFFED CHICKEN
4 boneless skinless chicken breasts (7-8 ounces each)
4 ounces light jarlsberg cheese (four 1-ounce slices)
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 large eggs, beaten
2 cups panko breadcrumbs
FOR THE RASPBERRY SAUCE
1 (15 ounce) can raspberries, drained
1/2 cup rice wine vinegar
2 tablespoons unsalted butter
1 1/2 teaspoons cornstarch

Preparation

FOR THE STUFFED CHICKEN ~ Preheat oven to 350 degrees F & lightly coat a baking sheet with non-stick cooking spray.
Between 2 pieces of plastic wrap, flatten chicken breasts fairly thin.
Roll up a slice of cheese & then roll the chicken breast around the cheese roll, securing with toothpicks. Repeat with the other 3 breasts.
Season the flour with salt & pepper, then dredge the chicken rolls in the flour ~ Shake off any excess.
Dip chicken rolls in the beaten egg & then roll them in the bread crumbs, before placing them on the prepared baking sheet.
Bake 30-35 minutes or until bolden brown & the chicken is done.
Remove toothpicks & place stuffed chicken rolls on a serving plate.
FOR THE RASPBERRY SAUCE ~ In a medium saucepan, combine all sauce ingredients, then bring to a boil & cook 2 minutes, stirring often.
Remove from heat &, if desired, strain sauce through a sieve to remove the seeds.
Pour sauce over chicken breasts & serve!