Give that week night meal an elegant feel with this impressive (but easy!) blue cheese-stuffed chicken. The raspberry sauce is also great on grilled pork tenderloin.

TIME: Prep: 25 min. Bake: 35 min.

Ingredients:

• 4 boneless skinless chicken breast halves (6 ounces each)

• 1/2 cup crumbled blue cheese

• 4 strips ready-to-serve fully cooked bacon, crumbled

• 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 balsamic vinegar

• 1/2 teaspoon minced garlic

• 1/4 teaspoon dried oregano

Directions:

Flatten chicken to 1/4-in. thickness; sprinkle with blue cheese and bacon to within 1/2 in. of edges. Roll up each jelly-roll style, starting with a short side; secure with toothpicks.

Place in a greased 8-in. square baking dish. Brush with 1 tablespoon butter; sprinkle with salt and pepper. Bake, uncovered, at 375° for 35-40 minutes or until meat is no longer pink.

Meanwhile, in a small saucepan, combine the raspberries, broth, brown sugar, vinegar, garlic and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened.

Press through a sieve; discard seeds. Stir in remaining butter until smooth. Discard toothpicks. Serve with raspberry sauce.

Yield: 4 servings.

From tasteofhome