This is a recipe I got from my mother-in-law, which she got from her mother. When I make this dish, the taste reminds my husband of his childhood. We serve it often at casual family dinners and when we have friends over.
- 4 boneless chicken breasts, pounded thin (I buy cutlets)
- 2-3 cups plain breadcrumbs 2-3 eggs, beat lightly (plus add a drizzle of water and oil to the bowl)
- 2 2.8-ounce cans French-fried onions (such as Durkee or French’s), crushed with a fork
- 1 cup chicken broth
- Cherry Sauce
- 1 8-ounce jar currant jelly
- ½ 12-ounce bottle chili sauce
- 1 14- or 15-ounce can black pitted cherries with juice
- Preheat the oven to 350 degrees and lightly grease a baking dish. I set up three big bowls: one with plain breadcrumbs, one with the egg mixture and one with equal parts crushed onions and breadcrumbs, mixed together. Dip the chicken in breadcrumbs, then in egg, then roll it up and dip it in the crushed onions mixed with breadcrumbs. Put in baking dish, and pour 1 cup of chicken broth over. I find it cooks better if there is a little space between each chicken roll. Bake for about 1 hour.
- Meanwhile, make the cherry sauce. Mix together in a saucepan and heat over low heat until warmed through and runny, about 5 to 10 minutes. Pour over hot chicken as you serve it.