Roulade of Chicken Framboise

Serves: 4. Put a chicken breast half between two pieces of thick plastic wrap. Pound gently with the flat side of a mallet until it is nearly double its original size and somewhat rectangular. Sprinkle lightly with salt and pepper. Make a line of tomatoes along the long side of the chicken, about 1 inch from the edge. Roll edge over tomatoes one full turn so they are completely covered. Now make a line of wild rice parallel to the tomato line and sprinkle with grated fontina. Continue rolling the chicken breast to completely cover the rice and form a tight cylinder. Mix the egg with 1 tablespoon of water and paint the inside edge of the chicken breast to help seal the roll. Repeat with remaining breasts. Refrigerate rolled chicken on a baking sheet, covered, up to several hours ahead. For the sauce, heat chicken stock to a boil in a saucepan. If using frozen raspberries, drain them. Add raspberries to stock along with raspberry liqueur and sugar. Dissolve arrowroot in 1 tablespoon water. When stock returns to a boil, stir in arrowroot and continue stirring until sauce thickens. SImmer 5 minutes, then pour suace through a fine mesh strainer to remove seeds. Return to a clean saucepan; add salt and pepper. Recipe may be done ahead to this point. Heat oven to 350 degrees. Very lightly flour chicken rolls and place on a baking sheet. Bake chicken until cooked through and lightly browned, 15 to 20 minutes. Reheat sauce. To serve, slice each breast into 4 or 5 pieces. Coat a warm plate with sauce; arrange the chicken roll pieces in a semi-circle and serve.