Stuffed Chicken Breasts With Cherry Sauce (Recipe)

Ingredients

Stuffing:

1/3 cup finely chopped onion or green onion

2 tablespoons finely chopped celery

3 tablespoons margarine or butter

2/3 cup long grain rice

1/2 teaspoon ground sage

1 1/4 cups chicken broth

Rolls:

4 whole medium chicken breasts (3 pounds total) skinned, boned and halved lengthwise

1 cup sauterne

1 small onion, cut into wedges

Whole cloves

Honey Glaze:

1/2 cup honey

1/3 cup orange juice

1/2 teaspoon ground ginger

Cherry Sauce:

1 16 1/2-ounce can pitted dark sweet cherries

5 tablespoons sugar

3 tablespoons lemon juice

1 tablespoon cornstarch

1 tablespoon cognac

Steps

1. To make the stuffing: In a medium saucepan, cook the 1/3 cup onion and the celery in the margarine or butter until the vegetables are tender.  Add the rice and sage; cook and stir until the rice is golden.  Carefully add the chicken broth.  Bring the mixture to a boil; reduce heat and simmer for 20 to 25 minutes or until all of the liquid is absorbed and the rice is tender.

2. Meanwhile, to make the rolls: Rinse the chicken and part dry.  Place each breast half, bond side up, between 2 pieces of heavy-duty, clear plastic wrap.  Working from the center to the edges, lightly pound the chicken with the flat side of a meat mallet to form 1/8-inch thick rectangles.  Remove the plastic wrap.  Preheat the oven to 325°.

3. For each roll, place 1/4 cup of the rice mixture on each chicken piece.  Fold in the long sides of the chicken and roll up jelly-roll style, beginning at one of the short sides.  Secure with wooden toothpicks.  Place the chicken rolls in a 2-quart rectangular baking dish.  Pour the sauterne over the rolls.

4. Stud each onion wedge with a whole clove and add them to the baking dish.  Bake, uncovered, in the 325° oven for 30 minutes.

5. Meanwhile, to make the Honey Glaze: In a small bowl, stir together the honey, orange juice and ground ginger.  Spoon the glaze over the chicken breasts.  Continue baking about 10 minutes more or until the chicken is no longer pink.

6. To make the Cherry Sauce: Drain the cherries, reserving 2/3 cup of the syrup.  In a small saucepan, stir together the reserved syrup, sugar and lemon juice.  Bring to a boil.

7. Stir together the cornstarch and 1 tablespoon cold water.  Stir the cornstarch mixture into the hot mixture. Cook and stir until the mixture is thickened and bubbly.  Cook and stir for 2 minutes more.  Stir in the cherries and cognac.

8. Transfer the rolls to a serving plate.  Serve the rolls with the Cherry Sauce.

From : America's Best-Loved Community Recipes