Stuffed Chicken In Raspberry Sauce Recipe

Name: Stuffed Chicken In Raspberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
FOR THE STUFFED CHICKEN ~ Preheat oven to 350 degrees F & lightly coat a baking sheet with non-stick cooking spray.
2
Between 2 pieces of plastic wrap, flatten chicken breasts fairly thin.
3
Roll up a slice of cheese & then roll the chicken breast around the cheese roll, securing with toothpicks. Repeat with the other 3 breasts.
4
Season the flour with salt & pepper, then dredge the chicken rolls in the flour ~ Shake off any excess.
5
Dip chicken rolls in the beaten egg & then roll them in the bread crumbs, before placing them on the prepared baking sheet.
6
Bake 30-35 minutes or until bolden brown & the chicken is done.
7
Remove toothpicks & place stuffed chicken rolls on a serving plate.
8
FOR THE RASPBERRY SAUCE ~ In a medium saucepan, combine all sauce ingredients, then bring to a boil & cook 2 minutes, stirring often.
9
Remove from heat &, if desired, strain sauce through a sieve to remove the seeds.
10
Pour sauce over chicken breasts & serve!

700

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Stuffed Chicken In Raspberry Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Chicken In Raspberry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions