Chicken rolls w/cranberry filling

4 Servings

Ingredients

Quantity Ingredient
4 Chicken breast halves; bone, skin and flatten
⅓ cup Orange juice
⅔ cup + 2tb dried cranberries; divide
5 tablespoons Margarine; divide
¼ cup Celery; chop
¼ cup Green onion; chop
1 cup Herb stuffing mix; crush; divide
½ teaspoon Ground sage
½ teaspoon White pepper
3 tablespoons Honey mustard

Directions

In small saucepan, place orange juice and heat over medium heat. Add cranberries, cover and set aside to soften. In another saucepan, place 2 tb of the margarine and melt over medium heat. Add celery and onion and sauté about 2 minutes. To ⅓ c of the stuffing mix, add sage; stir into celery-onion mixture and add ⅔ c of the cranberries.

Sprinkle chicken with pepper and spread with mustard. Spoon cranberry mixture in center of each piece, roll chicken over filling and fasten with wooden picks. Melt remaining 3 tb margarine and dip each chicken roll, first in margarine and then in remaining ⅔ c crushed stuffing. Place chicken on baking pan lined with foil and sprayed with a vegetable spray.

Bake, uncovered, in 350~ oven about 30 minutes or until fork can be inserted in chicken with ease. Garnish with remaining 2 tb cranberries.

Posted to Bakery-Shoppe Digest V1 #459 by jaclyn@... (Jack Dickson) on Dec 18, 1997

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