| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Microwave, Poultry | 4 | Servings | |
INGREDIENTS
| 4 | Chicken breast halves without skin; boned | |
| 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 |
| 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 |
INSTRUCTIONS
STUFFING SAUCE 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 <pvreg@gte.net> on Feb 13, 1998
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