Chicken Raspberry Rolls with Camembert Sauce
- Yield 4 servings
- Raspberry Chicken Roulades
- 1/2 pound ground chicken
- 2 teaspoons Dijon mustard
- 1 teaspoon crushed red pepper flakes
- 2 teaspoons chopped fresh sage, plus additional for garnish
- 1/2 cup panko breadcrumbs
- 1 -- egg, beaten
- 4 -- boneless, skinless chicken breast halves, pounded to 1/4 inch thickness
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/4 cup flour
- 2 tablespoons olive oil
- Camembert Sauce
- 2 tablespoons butter
- 1/4 cup chopped shallots
- 1 tablespoon flour
- 1 cup heavy cream
- 1/2 cup white wine
- 4 ounces camembert (rind removed), cubed
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt, or to taste
In large bowl, combine ground chicken, raspberry jam, mustard, red pepper, breadcrumbs and egg. Refrigerate for 15 minutes. Spread filling evenly on chicken breasts, to within 1/4-inch of edges (discard any unused filling). Tuck in short ends and roll chicken tightly, starting at one long side; secure with wooden picks.
Heat oven to 350 degrees F. Sprinkle chicken rolls with salt and pepper; dust lightly with flour. Heat olive oil in large, oven-proof skillet over medium-high heat. Cook rolls in skillet until lightly browned on all sides, about 5 minutes. Place skillet in oven and cook chicken for 12 to 15 minutes or until internal temperature measures 165 degrees F.
To make sauce, melt butter in a small saucepan over medium heat. Add shallots; cook and stir 1 minute. Add flour and cook and stir 2 minutes. Whisk in cream and white wine; bring to a simmer. Add cheese and mustard; stir until cheese is melted and sauce is thickened. Reduce heat to low to keep warm. Season with salt to taste.
Slice chicken roulades on the diagonal. Place on serving platter and drizzle with sauce. Garnish platter with sage leaves, if desired. Pass remaining sauce.