CHICKEN ROLL-UPS WITH CHERRY SAUCE

8 boneless skinless chicken breast halves
8 slices of Swiss Cheese ( shredded works ok)
1 egg
1 Tbsp water
1 Tbsp Dijon mustard
3/4 c. dry bread crumbs
1/2 tsp dried thyme
1/4 tsp. salt dash of pepper
1/4 c. flour
1/4 c oil
canned cherry pie filling (or make from scratch, below):

2c. canned
pitted pie cherries
3/4 c. sugar
2 Tbsp cornstarch
1 tsp lemon juice
1/4 tsp almond extract
3 drops red food coloring, optional

Flatten chicken breasts to 1/4" in thickness. Place a slice of cheese
on each; roll up and secure with toothpicks. In a shallow dish, beat egg,
water, and mustard. In another shallow dish, combine breadcrumbs, thyme,
salt and pepper. Lightly coat chicken with flour, then dip in egg mixture and
roll in bread crumbs. In a large skillet, heat oil. Add roll-ups;
cook until golden brown, turning often. Transfer to an un-greased 13”x9” baking dish. Bake, uncovered for 25-30 minutes or till juices run clear.

Meanwhile, drain cherries, reserving juice. Add enough water to juice to measure 1 cup. In a saucepan, combine sugar and cornstarch. Stir in cherry juice until smooth. Add cherries. Bring to boil; cook and stir for 2 minutes or until thickened. Remove from heat. Stir in lemon juice, extract and coloring if desired. Discard toothpicks from roll-ups; serve with cherry sauce. Yield 8 servings. much If your family doesn't like the cherries, just the juice is good. (Best of Country Cooking 2003)