Chicken Rolls With Raspberry Sauce Recipes

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CHICKEN ROLLS WITH RASPBERRY SAUCE



Chicken Rolls with Raspberry Sauce image

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.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 11

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

Steps:

  • 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., 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., 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. , Press through a sieve; discard seeds. Stir in remaining butter until smooth. Discard toothpicks. Serve with raspberry sauce.

Nutrition Facts : Calories 230 calories, Fat 14g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 448mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 4g fiber), Protein 15g protein.

RASPBERRY CHICKEN



Raspberry Chicken image

Provided by Trisha Yearwood

Time 40m

Yield 4 servings

Number Of Ingredients 13

4 boneless, skinless chicken breast cutlets
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup olive oil
4 cloves garlic, chopped
1 large shallot, chopped
1 cup chicken stock
1/2 cup white wine
6 ounces cremini mushrooms, sliced
1 cup fresh raspberries
1 tablespoon unsalted butter
1 tablespoon balsamic vinegar
1 teaspoon grated lemon zest

Steps:

  • Season the chicken with some salt and pepper. Heat a large skillet over medium heat and add the olive oil. Once the oil is hot but not burning, add the chicken and sear for 3 minutes on each side. Remove from the skillet and set aside.
  • Using the same skillet, add the garlic and shallot and cook over medium heat for 1 minute. Add the chicken stock and wine and cook until slightly reduced, about 10 minutes. Add the sliced mushrooms and lower the heat to a simmer. Return the chicken to the skillet, cover and cook until the chicken is cooked through, an additional 10 minutes. Add the raspberries, butter, balsamic vinegar and lemon zest, and continue cooking, uncovered, for 1 minute.

Nutrition Facts : Calories 484 calorie, Fat 23 grams, SaturatedFat 5 grams, Cholesterol 180 milligrams, Sodium 409 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 57 grams, Sugar 3 grams

CHICKEN WITH RASPBERRY SAUCE



Chicken with Raspberry Sauce image

This tender marinated chicken gets a hint of sweetness when drizzled with a fruity sauce. I strain the mashed raspberries since our kids don't like the seeds. It's always a hit with rice pilaf and a salad. -Amy Ammann of Long Valley, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

3/4 cup seedless raspberry preserves, divided
1/2 cup raspberry vinegar
1/2 cup unsweetened pineapple juice
1/4 cup reduced-sodium soy sauce
2 tablespoons balsamic vinegar
1 garlic clove, minced
2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon curry powder
6 boneless skinless chicken breast halves (1-1/2 pounds)
2 teaspoons cornstarch
1/4 cup unsweetened raspberries

Steps:

  • In a small bowl, combine 1/2 cup preserves, raspberry vinegar, pineapple juice, soy sauce, balsamic vinegar, garlic and seasonings; mix well. Remove 1 cup for sauce; cover and refrigerate. , Place the chicken in a large resealable plastic bag; add remaining marinade. Seal bag and turn to coat; refrigerate for at least 3 hours. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, uncovered, over medium heat or broil 4 in. from the grill for 5-8 minutes on each side or until a thermometer reads 170°., In a small saucepan, combine cornstarch and reserved marinade until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add remaining preserves; mix well. Drizzle over chicken. Garnish with raspberries.

Nutrition Facts : Calories 217 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 508mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

FRIED CHICKEN THIGHS WITH RASPBERRY SAUCE



Fried Chicken Thighs with Raspberry Sauce image

Fusion of flavors, cuisines, and techniques bring an incredibly tasty treat to your table. Crispy chicken in a sweet and savory berry sauce. A favorite in my family...

Provided by Denie Bernier

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 35m

Yield 4

Number Of Ingredients 10

1 (12 ounce) jar red raspberry preserves
2 tablespoons Worcestershire sauce
1 teaspoon red pepper flakes
1 teaspoon garlic powder
1 teaspoon onion powder
¾ cup cornstarch
3 large eggs
½ teaspoon salt
1 pound boneless chicken thighs, cut into 1-inch pieces
vegetable oil for frying

Steps:

  • Make the sauce by mixing raspberry preserves, Worcestershire sauce, red pepper flakes, garlic powder, and onion powder together in a bowl.
  • Place cornstarch in a shallow bowl. Beat eggs with salt in another bowl. Dip chicken in cornstarch, then into the beaten eggs. Dip in cornstarch again.
  • Fill a pan with 1 1/2 inches of oil and heat over medium heat. Fry chicken in the pan until light golden brown and centers are no longer pink, about 5 minutes. Place cooked chicken aside, clean out the pan, and add 1/4 cup oil.
  • Heat oil over medium heat until shimmering. Add chicken and stir gently to coat with oil. Pour in sauce and coat well, stirring gently.

Nutrition Facts : Calories 593.6 calories, Carbohydrate 80.7 g, Cholesterol 217 mg, Fat 18.5 g, Fiber 0.5 g, Protein 26.5 g, SaturatedFat 4.2 g, Sodium 501.5 mg, Sugar 52 g

BAKED CHICKEN WITH SPECIAL RASPBERRY SAUCE



Baked Chicken with Special Raspberry Sauce image

This is one of those easy oven recipes that is absolutely delicious. It was shared by a chef on another cooking website.

Provided by PanNan

Categories     Chicken Thigh & Leg

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 6

3 lbs chicken legs-thighs (leg/thigh combo)
1/4 cup butter, melted
1 cup raspberry jam (seedless)
2 tablespoons balsamic vinegar
1 tablespoon soy sauce
1/2 teaspoon crushed red pepper flakes

Steps:

  • Place chicken in shallow pan.
  • Drizzle with melted butter.
  • Bake at 350 for 45 minutes.
  • Drain any excess fats from pan.
  • Combine remaining ingredients and spoon over chicken, bake another 15- 20 minutes.

Nutrition Facts : Calories 984.5, Fat 40.3, SaturatedFat 15.1, Cholesterol 350.6, Sodium 690, Carbohydrate 56.8, Fiber 0.9, Sugar 40.1, Protein 93

STUFFED CHICKEN IN RASPBERRY SAUCE



Stuffed Chicken in Raspberry Sauce image

Make and share this Stuffed Chicken in Raspberry Sauce recipe from Food.com.

Provided by Sydney Mike

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

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
1 (15 ounce) can raspberries, drained
1/2 cup rice wine vinegar
2 tablespoons unsalted butter
1 1/2 teaspoons cornstarch

Steps:

  • 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!

BRIE PECAN ROLLUPS WITH RASPBERRY SAUCE



Brie Pecan Rollups with Raspberry Sauce image

Very rich and delightful.

Provided by Rebecca Swift

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 1h

Yield 6

Number Of Ingredients 12

6 skinless, boneless chicken breast halves
1 pound Brie cheese
1 cup chopped green onion
2 cloves garlic, crushed
2 cups finely chopped toasted pecans
1 egg, beaten
¼ cup water
2 cups fresh raspberries
¼ cup white sugar
¼ cup water
salt and pepper to taste
½ cup olive oil

Steps:

  • Pound the chicken to flatten. Soften Brie in microwave; in a medium bowl combine the Brie, green onion and garlic and mix together. Spread about 1/4 cup of this mixture onto each chicken breast half. Roll up and secure with toothpicks.
  • Combine egg beat and water in a small bowl and whisk together to make egg wash. Place toasted pecans in a shallow dish or bowl. Dip each chicken roll in egg wash, then roll through the pecans, coating on all sides.
  • Heat oil in a large skillet over medium high heat and cook chicken rolls for 15 minutes, turning to brown on each side. When browned, cook for an additional 15 minutes, until cooked through and chicken juices run clear.
  • To Make Raspberry Sauce: Meanwhile, place raspberries, sugar and water in a blender. Blend for 3 to 4 minutes, then pour through a sieve to remove seeds.
  • Remove cooked chicken rolls from skillet to paper towels to drain. When drained, transfer to a serving plate and drizzle with raspberry sauce. Drizzle some sauce onto the plate in a circle, and serve.

Nutrition Facts : Calories 881.7 calories, Carbohydrate 20.5 g, Cholesterol 178.6 mg, Fat 69.9 g, Fiber 6.7 g, Protein 47.2 g, SaturatedFat 19.2 g, Sodium 553.2 mg, Sugar 12.5 g

CREAMY TUSCAN CHICKEN ROLLS RECIPE BY TASTY



Creamy Tuscan Chicken Rolls Recipe by Tasty image

These chicken rolls are sure to be your family's new favorite dinner. The béchamel sauce gets a boost of flavor and texture from the tomatoes and spinach, which balances the crunchy chicken rolls perfectly. Serve over spaghetti with a green salad alongside and you have a complete meal!

Provided by Katie Aubin

Categories     Lunch

Time 1h

Yield 4 servings

Number Of Ingredients 25

4 boneless, skinless chicken breasts
2 teaspoons pepper, divided
1 tablespoon onion powder
4 teaspoons kosher salt, divided
1 tablespoon garlic powder
8 oz baby spinach
1 cup sun-dried tomato
2 cups canola oil
2 cups panko breadcrumbs
4 large eggs, beaten
1 cup all purpose flour
3 tablespoons unsalted butter
5 cloves garlic, minced
2 medium shallots, diced
2 cups baby spinach
1 ½ tablespoons sun-dried tomato, chopped
¾ cup tomato, diced
2 cups heavy cream
1 tablespoon all purpose flour
1 ½ teaspoons kosher salt
1 teaspoon pepper
¾ cup grated parmesan cheese
1 tablespoon lemon juice
4 cups spaghetti
4 cups green salad, lightly dressed

Steps:

  • Make the chicken rolls: Butterfly the chicken breasts and season on both sides with 1 teaspoon of pepper, the onion powder, 2 teaspoons of salt, and the garlic powder.
  • Place a chicken breast between 2 sheets of plastic wrap and pound with a meat mallet, rolling pin, or heavy pan until about ¼ inch (6 mm) thick.
  • Remove the top sheet of plastic wrap and place a handful of baby spinach over the center of the chicken breast, then cover with ¼ cup (50 G) of sun-dried tomatoes. Starting from the bottom, tightly roll the chicken, using the plastic wrap to help. Wrap the chicken roll tightly in plastic wrap to secure. Repeat with the remaining ingredients.
  • Chill the chicken rolls in the fridge for 30-60 minutes.
  • Make the béchamel sauce: Melt the butter in a medium saucepan over medium heat. Add the garlic and shallot and cook until softened and the onions are beginning to caramelize and become very fragrant, about 5 minutes. Stir in the spinach, sun-dried tomatoes, and diced tomatoes and cook until the spinach is wilted, about 3 minutes. Add the heavy cream and flour and stir to incorporate. Add the salt and pepper and bring to a boil. Stir in the Parmesan cheese and cook until the sauce thickens slightly, 5-7 minutes. Remove the pot from the heat and stir in the lemon juice.
  • Heat 2-3 (5 - 7 cm) inches of oil in a large heavy-bottomed pan over medium heat until it reaches 325°F (170°C).
  • Add the panko to a shallow dish and stir in 1 teaspoon of salt and ½ teaspoon pepper. Add the eggs to a separate shallow dish. Add the flour to a third shallow dish and stir in the remaining teaspoon of salt and ½ teaspoon pepper.
  • Remove the chicken rolls from the fridge and coat in the flour, then the eggs, then the bread crumbs.
  • Fry the breaded chicken rolls in the hot oil for about 5 minutes per side, or until the outside is an even golden brown and the internal temperature reaches 165°F (75°C). You may need to work in batches, so as not to overcrowd the pan. If a good color is achieved and the chicken's center is still not to temperature, place the chicken on a wire rack set over a baking sheet and finish cooking in the oven at 325°F (170°C) until the proper temperature is reached. Once the proper internal temperature is reached, place the rolls on a baking sheet lined with paper towels and a wire rack to cool slightly before slicing and serving.
  • Slice the chicken rolls and serve over a bed of spaghetti with the béchamel sauce and a green salad alongside.
  • Enjoy!

RASPBERRY CHIPOTLE CHICKEN THIGHS RECIPE BY TASTY



Raspberry Chipotle Chicken Thighs Recipe by Tasty image

Chicken thighs grilled with a sweet, smoky, and slightly spicy sauce are sure to kick things up a notch at your next indoor or outdoor barbecue.

Provided by Nichi Hoskins

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 15

4 tablespoons garlic powder, divided
4 tablespoons onion powder, divided
2 tablespoons smoked paprika
2 tablespoons kosher salt, plus more to taste
2 tablespoons freshly ground black pepper, plus more to taste
6 boneless skinless chicken thighs
2 tablespoons olive oil
1 tablespoon unsalted butter
6 oz raspberry
2 tablespoons brown sugar
1 tablespoon chipotle powder
½ cup ketchup
1 tablespoon mesquite liquid smoke
nonstick cooking spray, for greasing
1 tablespoon fresh flat-leaf parsley, minced, for garnish

Steps:

  • In a small bowl, mix together 2 tablespoons garlic powder, 2 tablespoons onion powder, the paprika, salt, and pepper.
  • Drizzle the chicken thighs with the olive oil, then sprinkle with half of the spice mixture and rub to coat well. Sprinkle with the remaining spice mixture. Set aside while you make the sauce, or refrigerate overnight if you're grilling the next day.
  • Melt the butter in a small saucepan over medium heat. Add the raspberries and cook until they start to break down, about 3 minutes. Add the brown sugar, chipotle powder, remaining 2 tablespoons garlic powder, remaining 2 tablespoons onion powder, the ketchup, and liquid smoke and season with salt and pepper to taste. Bring to a simmer and cook until the sauce thickens, 4 minutes. Remove the pot from the heat and set aside.
  • Heat a grill pan over medium-high heat. Grease with grapeseed oil. Add the chicken and grill for about 7 minutes on each side, until the internal temperature of the chicken reaches 165°F (75°C). Once the chicken has cooked through, generously brush with some of the raspberry chipotle sauce. Continue grilling until the sauce caramelizes, 1-2 minutes, then repeat on the other side.
  • Garnish the chicken with the parsley and serve warm with the remaining sauce alongside.
  • Enjoy!

Nutrition Facts : Calories 389 calories, Carbohydrate 29 grams, Fat 19 grams, Fiber 6 grams, Protein 28 grams, Sugar 11 grams

ZUNI ROLLS WITH RASPBERRY CHIPOTLE SAUCE



Zuni Rolls with Raspberry Chipotle Sauce image

Categories     Sandwich     Berry     Cheese     Dairy     Poultry     turkey     Dinner     Lunch     Raspberry     Meat     Bacon     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 11

For chipotle sauce:
1 cup fresh raspberries or frozen unsweetened raspberries, thawed
2 tablespoons sugar
1/4 cup Ruby Port
1 drained canned whole chipotle chile in adobo
For Zuni rolls:
2 scallions
two 9- to 10-inch flour tortillas
2/3 cup coarsely grated Havarti (about 2 ounces)
1/4 pound thinly sliced smoked turkey breast
6 slices crisp-cooked bacon

Steps:

  • Make chipotle sauce:
  • In a small saucepan combine sauce ingredients and simmer, stirring occasionally, until sugar is dissolved. In a blender or food processor puree sauce and strain through a fine sieve into a bowl.
  • Make Zuni rolls:
  • Finely chop scallions. Arrange tortillas on a work surface and divide Havarti, turkey, bacon, and scallions evenly between them. Drizzle some chipotle sauce over filling and gently roll up tortillas.
  • In a lightly oiled skillet toast rolls, starting with seam sides down, over moderately high heat, turning them, until golden on all sides, about 3 minutes. Diagonally halve tortillas crosswise and serve remaining sauce separately.

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