Chicken Rolls with Raspberry Sauce

Ingredients:

• 4 boneless chicken breast halves
• 1/2 cup cheddar cheese
• 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 vinegar
• 1/2 teaspoon minced garlic
• 1/4 teaspoon dried oregano

Method:

1. Flatten chicken to 1/4-in. thickness; sprinkle with cheese to within 1/2 in. of edges.
2. Roll up each jelly-roll style, starting with a short side; secure with toothpicks.
3. Place in a greased baking dish.
4. Brush with 1 tablespoon butter; sprinkle with salt and pepper.
5. Bake, uncovered, at 375° for 35-40 minutes.
6. On the other hand, in a pan, combine the raspberries, broth, brown sugar, vinegar, garlic and oregano.
7. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
8. Press through a sieve; discard seeds. Stir in remaining butter until smooth. Discard toothpicks.
9. Serve chicken with raspberry sauce.