| 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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