Title: Chicken Rolls W/cranberry Filling
Categories: Chicken, Cranberries
Yield: 4 Servings

4 Chicken breast halves; bone,
-skin and flatten
1/3 c Orange juice
2/3 c + 2tb dried cranberries;
-divide
5 tb Margarine; divide
1/4 c Celery; chop
1/4 c Green onion; chop
1 c Herb stuffing mix; crush;
-divide
1/2 ts Ground sage
1/2 ts White pepper
3 tb Honey mustard

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 1/3 c of the stuffing mix, add sage; stir into
celery-onion mixture and add 2/3 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 2/3 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@itexas.net (Jack Dickson)
on Dec 18, 1997