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Print this Recipe    Roulade Framboise

Roulade of Chicken Framboise
Serves: 4

8 skinless, boneless chicken breast halves, about 4 oz each
salt, fresh ground pepper to taste
1 cup cooked wild rice
1 cup sun-dried, oil-packed tomatoes, well drained
1 cup grated fontina cheese
1 egg
1/2 cup chicken stock or broth
1 cup fresh or frozen unsweetened raspberries, thawed
2 tablespoons raspberry liqueur, such as Chambord
pinch sugar to taste
1 tablespoon arrowroot or cornstarch
1/2 cup flour

Put a chicken breast half between two pieces of thick plastic wrap.
Pound gently with the flat side of a mallet until it is nearly
double its original size and somewhat rectangular. Sprinkle lightly
with salt and pepper.

Make a line of tomatoes along the long side of the chicken, about
1 inch from the edge. Roll edge over tomatoes one full turn so
they are completely covered. Now make a line of wild rice parallel
to the tomato line and sprinkle with grated fontina. Continue
rolling the chicken breast to completely cover the rice and form
a tight cylinder. Mix the egg with 1 tablespoon of water and paint
the inside edge of the chicken breast to help seal the roll.

Repeat with remaining breasts. Refrigerate rolled chicken on a
baking sheet, covered, up to several hours ahead.

For the sauce, heat chicken stock to a boil in a saucepan. If
using frozen raspberries, drain them. Add raspberries to stock
along with raspberry liqueur and sugar. Dissolve arrowroot in 1
tablespoon water. When stock returns to a boil, stir in arrowroot
and continue stirring until sauce thickens. SImmer 5 minutes, then
pour suace through a fine mesh strainer to remove seeds. Return
to a clean saucepan; add salt and pepper. Recipe may be done ahead
to this point.

Heat oven to 350 degrees. Very lightly flour chicken rolls and
place on a baking sheet. Bake chicken until cooked through and
lightly browned, 15 to 20 minutes. Reheat sauce.

To serve, slice each breast into 4 or 5 pieces. Coat a warm plate
with sauce; arrange the chicken roll pieces in a semi-circle and
serve.

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