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Stuffed Chicken Rolls with Blackberry Sauce
main dishes

Stuffed Chicken Rolls with Blackberry Sauce

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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.
  • 30m

    prep time

  • 40m

    Cook Time

  • 314


  • 16



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Stuffed Chicken Rolls

Blackberry Sauce

  • 1 cup finely crushed blackberries
  • 1/2 cup dry white wine
  • 2 tablespoons sugar
  • 1 stick McCormick® Cinnamon Sticks
  • 1 teaspoon grated lemon peel


  • 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.

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