Rolled CHICKEN RASPBERRY ROYALE

Table of Contents: CHICKEN

6 boneless, skinless chicken breast halves

Salt

Freshly ground black pepper

6 T. soft cream cheese in a tub container

6 T. red raspberry preserves or all fruit

6 bacon strips

Toothpicks (not colored)

Pound the chicken breasts on the least smooth side of the chicken breast until flat (check “Cooking Tips” on this website for instructions, if needed).  Lightly sprinkle both sides of the flattened chicken breasts with salt and pepper.

On the side of the chicken breast that was pounded, spread 1T. soft cream cheese until the cream cheese cover most of the surface.  Spread 1 T. raspberry preserves over the cream cheese.  Roll the chicken breast and secure with toothpicks.  Wrap 1 bacon slice around each rolled chicken breast in a diagonal direction to keep bacon from overlapping.  Secure the bacon on the existing toothpicks.

Spray-oil a 2 or 3-quart baking dish and place the chicken rolls to keep them from touching.  Bake at 350 degrees for 35 minutes, and then check with a meat thermometer until the chicken rolls reach 165 degrees.  Do not undercook any chicken or overcook it and dry it

out.  Pour the sauce from the cooking process into a small side bowl that can be microwaved.  Spoon the fat off the sauce.  Microwave the sauce for 15 seconds, if needed. Serve the

Rolled CHICKEN RASPBERRY ROYALE with the sauce on the side.  Remind those dining to remove the toothpicks.  Serves 3 to 6.

 



I was a guest on a call-in cooking show one night in Charlotte, North Carolina.  My host was a real “pro” on this popular radio show.  The callers could ask the guest what recipe they could make for special occasions.  We had had numerous callers with fairly “normal”

requests when a polite, nice sounding young man called in. He said that he and his roommate were going to invite their new girlfriends over the their apartments for dinner and wanted a suggestion of a recipe to impress the girls.  The ROLLED CHICKEN RASPBERRY ROYALE

recipe quickly came to mind and I told him how to make it.  He said it sounded just like something he wanted to make, but he had a little problem!  He didn’t have many cooking utensils and didn’t know how to pound the chicken breast.  I told him a meat mallet was the

usual utensil to use, but he had never even heard of one of those.  I then suggested a rolling pen wrapped in plastic wrap; he said he didn’t have one of those either, although he did know what that was used for.  Then, he very earnestly said, “Do you think I could use one

of my golf clubs, if I washed it?”  My host and I collapsed in laughter when I said, “Go fore it!”  Needless to say, that ended the recipe talk on the show.  The rest of the calls were about, “That “darling young man” and his golf club!”  I’ve often wondered how that dinner

turned out…..

Share

Join Us

Never Miss a Recipe

Kitchen Essentials


My Books

THE MAGNOLIA COLLECTION COOKBOOK

Click on book to buy!

weaves a tapestry of recipes for gracious entertaining.  Original dishes intertwine with bits of art, “old master” recipes, the bare no-time-to-cook essentials, and selected cuisine from other regions – all lightly spiced with the distinct flavors of the South.

DINING on the VICTORIAN VERANDAH COOKBOOK

Click on book to buy!

presents an intriguing blend of the author’s original recipes with those of the famous Priester’s Pecan Company – offering an around-the-world sampling of superb cuisine.