Peruvian Chicken Rolls with Fruit Sauce

Name: Peruvian Chicken Rolls with Fruit Sauce
Ingredients: 8 chicken breasts; 2 cups of mango, cut into cubes; 2 cups of fresh cheese; 2 tablespoons of melted butter; 1 tablespoon of butter for greasing; Sauce; 3 cups of strawberries; 3 cups of fresh or frozen raspberries; 1 cup of pineapple chunks; 1 tablespoon of lime juice

1
8 chicken breasts
2
2 cups of mango, cut into cubes
3
2 cups of fresh cheese
4
2 tablespoons of melted butter
5
1 tablespoon of butter for greasing
6
Sauce
7
3 cups of strawberries
8
3 cups of fresh or frozen raspberries
9
1 cup of pineapple chunks
10
1 tablespoon of lime juice

Ingredients

1
8 chicken breasts
2
2 cups of mango, cut into cubes
3
2 cups of fresh cheese
4
2 tablespoons of melted butter
5
1 tablespoon of butter for greasing
6
Sauce
7
3 cups of strawberries
8
3 cups of fresh or frozen raspberries
9
1 cup of pineapple chunks
10
1 tablespoon of lime juice

Directions

1
Place the chicken breasts on a flat surface and pound them with a meat mallet until they're thin
2
In the center of each breast, place some mango and cheese
3
Fold the breast over to form a package and secure it with toothpicks
4
Brush the chicken with melted butter and reserve
5
Grease a rectangular baking dish with butter and arrange the stuffed chicken breasts side by side
6
Cover with plastic wrap
7
Place in a preheated oven at medium temperature for 20 minutes or until golden brown
8
Sauce
9
Combine strawberries, raspberries, pineapple chunks, and lime juice in a blender
10
Blend until smooth
11
Strain the sauce through a fine-mesh sieve into a saucepan
12
Bring to a boil, then reduce heat and let thicken
13
Place the chicken breasts on a serving platter, brush with fruit sauce, and garnish with strawberries, raspberries, and sliced mango
14
Serve with white rice and abacaxi in butter.