Double Cherry Chicken Roll Ups
Just for my friends Johanne and Louie!
From Better Homes and Gardens New Grilling Book – Page 26
Ingredients
½ 8 ounce container Marscarpone Cheese
⅓ cup Dried Tart Red Cherries
3 tablespoons Green Onions
4 Boneless Chicken
1 tablespoon Brown Sugar
½ teaspoon Salt
¼ teaspoon Black Pepper
1 recipe Cherry Orange Sauce
1 teaspoon Orange Zest
1 Oranges
¼ cup Orange Juice
½ cup Cherry Preserves
Method
For the filling, combine marscarpone cheese, dried cherries and onions. Set Aside.
Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly into a rectangle about ¼ inch thick. Remove plastic wrap. repeat with remaining chicken pieces. Spread filling evenly over chicken pieces to within ½ inch of edges. Fold in sides of each chicken piece, roll up from a short end. Secure with wooden toothpicks. For rub, combine brown sugar, salt and pepper. Sprinkle over chicken and rub in with your fingers.
For a charcoal grill, arrange medium hot coals around a drip pan. Test for medium heat above the pan. Place chicken on grill rack over drip pan. Cover ; grill for 20 or 25 minutes or until chicken is no longer pink. ( 170 F ) Serve with Cherry -Orange Sauce.
For a gas grill, preheat grill, reduce heat to medium. Adjust for indirect cooking. Grill as above. Serve with Cherry -Orange Sauce.
CHERRY ORANGE SAUCE
Cherry-Orange Sauce
Finely shred enough peel from 1 large orange to zest 1 teaspoon. Set Aside.
Peel and section the orange over a bowl to catch the juices. Add enough additional orange juice to equal ¼ cup.
In a small saucepan combine ½ cup Cherry Preserves and the orange juice ; heat and stir until melted. Remove from heat. Coarsely chop the orange sections and add to preserves mixture along with the orange zest.
- ½ 8 ounce container Marscarpone Cheese
- ⅓ cup Dried Tart Red Cherries
- 3 tablespoons Green Onions
- 4 Boneless Chicken
- 1 tablespoon Brown Sugar
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 1 recipe Cherry Orange Sauce
- 1 teaspoon Orange Zest
- 1 Oranges
- ¼ cup Orange Juice
- ½ cup Cherry Preserves
- For the filling, combine marscarpone cheese, dried cherries and onions. Set Aside.
- Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly into a rectangle about ¼ inch thick. Remove plastic wrap. repeat with remaining chicken pieces. Spread filling evenly over chicken pieces to within ½ inch of edges. Fold in sides of each chicken piece, roll up from a short end. Secure with wooden toothpicks. For rub, combine brown sugar, salt and pepper. Sprinkle over chicken and rub in with your fingers.
- For a charcoal grill, arrange medium hot coals around a drip pan. Test for medium heat above the pan. Place chicken on grill rack over drip pan. Cover ; grill for 20 or 25 minutes or until chicken is no longer pink. ( 170 F ) Serve with Cherry -Orange Sauce.
- For a gas grill, preheat grill, reduce heat to medium. Adjust for indirect cooking. Grill as above. Serve with Cherry -Orange Sauce.
- CHERRY ORANGE SAUCE
- Finely shred enough peel from 1 large orange to zest 1 teaspoon. Set Aside.
- Peel and section the orange over a bowl to catch the juices. Add enough additional orange juice to equal ¼ cup.
- In a small saucepan combine ½ cup Cherry Preserves and the orange juice ; heat and stir until melted. Remove from heat. Coarsely chop the orange sections and add to preserves mixture along with the orange zest.
