| 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 jaclyn@itexas.net (Jack Dickson)
on Dec 18, 1997
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