How to make it

  • Combine vinegar, jam, honey and cayenne in small saucepan. Cook over medium low heat, stirring frequently so it doesn't burn, until it is reduced to a nice syrupy glaze. Remove from heat and set aside.
  • Top each pounded out chicken breast with salt and pepper, one slice of cheese, 2 slices of prosciutto and 2 tablespoons of the chopped cherries. Roll up tightly and secure with a skewer. Brush with Paula Deen Cherry Balsamic Grilling Sauce and grill until cooked through. About 10 minutes per side and baste after turning. Drizzle with any remaining Grilling sauce and garnish with fresh cherries.

Reviews & Comments 2

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  • huxter 10 years ago
    I like the sound of this --especially the aged balsamic which I can sip like fine wine !! and my cherry trees will have lots of fruit in about 5 months time so I'm always keen on recipes to use the bounty .
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    " It was excellent "
    justjakesmom ate it and said...
    Ooooh this looks yummy, Val. Saving..... Thanks!
    Was this review helpful? Yes Flag

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