| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry, Chicken, Stove top | 4 | Servings | |
INGREDIENTS
| 8 | oz | Jellied Cranberry Sauce OR |
| Whole Berry Cranberry Sauce | ||
| 1/2 | c | Orange Juice; Divided |
| 4 | tb | Margarine |
| 1 | ts | Grated Orange Peel; Optional |
| 2 1/2 | lb | Chicken Pieces |
| Salt And Pepper | ||
| 3/4 | c | ;Hot Water |
| 2 | c | Stove Top Chicken Flexible Stuffing Mix |
INSTRUCTIONS
Heat the oven to 400 Degrees F. Mix the cranberry sauce, 1/4 c Orange Juice, 2 tb margarine and the orange peel, if used, in a sauce pan, heat, stirring, until smooth. Place the chicken, skin side up, in a shallow 12 X 10-inch baking dish and sprinkle with salt and pepper. Brush with half the glaze. Bake for 40 minutes. Meanwhile, combine the hot water and 2 remaining tb softened margarine in a bowl, stirring until the margarine is melted. Add the stuffing mix and the remaining 1/4 c orange juice. Stir to moisten the crumbs. Move the chicken to the ends of the dish and spoon the stuffing into the middle. Brush the chicken with the remaining glaze and bake for another 20 minutes. NOTE: For 2 servings, use half of each ingredients and bake the chicken for 35 minutes before adding the stuffing. For 8 servings, you will need 2 pans. Double each of the ingredients. From: Rich Harper From: Rich Harper Date: 28 Jan 94 Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 21, 98
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