Title: Stuffed Chicken Breast a L'orange
Categories: Microwave, Poultry
Yield: 4 Servings

4 Chicken breast halves
-without skin; boned

----------------------------------STUFFING----------------------------------
2 tb Dry vermouth or O.J.
2 tb Raisins
1/4 c Celery; chopped fine
3 tb Butter Buds®
2 tb Green onion; chopped fine
1/2 c Bread crumbs
1 1/2 ts Orange peel
1/8 ts Garlic powder

-----------------------------------SAUCE-----------------------------------
1/4 c Orange juice
1/4 c Water or all OJ
1 1/2 ts Cornstarch
2 tb Raisins
1 1/2 ts Brown sugar
1/8 ts Allspice or cinnamon
1/8 ts Salt
1 ds Ginger
1 ds Pepper

Flatten chicken to 1/4 inch. Microwave vermouth HIGH 20-30 sec or until
warm. Stir in raisins.

In 1-qt casserole, combine celery, butter and onion. Cover and Microwave
HIGH 1 1/2 - 3 min or until tender-crisp. Stir in bread crumbs, orange
peel, garlic powder and raisin mixture.

Place 1/4 cup stuffing near one end of each breast. Roll up, folding in
sides. Secure with two wooden picks. CAN BE FROZEN AT THIS POINT.

IF FROZEN: Arrange in 8 x 8 baking dish. Cover with wax paper. Microwave
HIGH 5 min. Rearrange. Reduce power to 50%. Microwave 10-18 min or until no
longer pink and juices run clear. Let stand covered.

In sm. bowl mix orange juice, water and cornstarch. Stir in remaining
ingredients. Microwave HIGH 2 - 3 1/2 min. or until thickened, stirring 1
or 2 times. Spoon glaze over chicken.

NOTES : If not frozen, eliminate 5 min. cooking time on high. Raisins can
be eliminated from stuffing if too sweet.
Recipe by: The Microwave and Freezer

Posted to MC-Recipe Digest by Vickie on Feb 13, 1998