Chicken Melba (Stuffed Chicken With Peaches And Brie) - cooking recipe

Ingredients

CHICKEN MELBA
6 boneless chicken breasts
1 cup peach slices (if using canned, drain well)
6 ounces brie cheese
2 tablespoons melted butter
RASPBERRY COULIS
2 1/4 lbs raspberries
1 tablespoon cornstarch
3 tablespoons sherry wine
4 tablespoons fine sugar
1/2 cup heavy cream

Preparation

RASPBERRY COULIS: Puree raspberries in a food processor.
Strain.
Discard pulp and seeds.
Using 3 cups of the raspberry juice, mix the cornstarch, sherry and sugar together.
Heat slowly until sauce thickens.
Set aside.
CHICKEN MELBA: Preheat oven to 350 degrees.
Pound each breast flat.
Top with peach slices and cheese.
Roll to fill the breast, secure with toothpicks if needed.
Place on a greased sheet and brush chicken with butter.
Place in oven and bake 15 minutes.
Pour heavy cream into Raspberry Coulis and simmer 5 minutes.
Pour sauce over chicken and serve.