Stuffed Chicken in Raspberry Sauce

READY IN: 50mins
Recipe by Sydney Mike

This recipe comes from the Oregon Fruit Products Co's website,

Top Review by weekend cooker

Very good chicken.. though I did cut this down to 2, for a late lunch for DS and I. Easy directions, and easy to prepare, though I had alot of leftover flour. Made for PRMR tag.

Ingredients Nutrition


  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!

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