Stuffed Chicken Rolls with Blackberry Sauce

Chicken breasts are rolled around a savory-sweet filling of bacon, prunes and almonds. Serve this Colombian-style recipe with a blackberry sauce to impress your guests during the holidays.

Serves: 6
30 mins Prep time 40 mins Cook time
30 mins Prep time
40 mins Cook time
  • For the Chicken Rolls, mix garlic powder, cinnamon, oregano, salt, pepper and thyme. Reserve 1/2 teaspoon for the Blackberry Sauce. Sprinkle remaining seasoning mixture evenly on both sides of chicken breasts. Cover. Refrigerate 10 minutes.

  • Preheat oven to 350°F. Meanwhile, cut a slit down the middle of each prune. Stuff each prune with chopped almonds. Set aside.

  • Brush 6 sheets foil (12x8-inch each) with butter. Place each chicken breast on a sheet of foil. Place 1/2 slice of bacon crosswise close to the short end of chicken breast. Place 2 filled prunes on top of bacon. Place another 1/2 slice of bacon on top of prunes. Roll breast tightly starting at the short end. Wrap in foil, twisting edges tightly to close. Place rolls on baking pan.

  • Bake 20 minutes. Carefully unwrap chicken rolls. Place on baking pan. Bake 20 minutes longer or until chicken is cooked through.

  • Meanwhile, for the Blackberry Sauce, mix blackberries, wine, sugar and cinnamon stick in small saucepan. Bring to boil on medium-high heat. Reduce heat to medium; cook 10 minutes, stirring occasionally. Stir in lemon peel and reserved seasoning mixture. Simmer 5 minutes or until slightly thickened. (Sauce will continue to thicken as it cools.) Serve chicken rolls with Blackberry Sauce.

Cooking tip

For Thicker Blackberry Sauce: Mix 1 teaspoon cornstarch and 2 teaspoons water. Add to sauce during the last 2 minutes of cooking.

Nutrition information

(Amount per serving)

  • 314Calories: 314Cholesterol: 87mg
  • Sodium: 415mgProtein: 31g
  • Total Fat: 11gSaturated Fat: 3g
  • Fiber: 3gCarbohydrate: 21g