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