| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicken, Cranberries | 4 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 [email protected] (Jack Dickson) on Dec 18, 1997
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