Recipe - Chicken Rolls Wcranberry Filling

4 Chicken breast halves; bone,
skin and flatten
1/3 cup Orange juice
2/3 cup + 2tb dried cranberries;
divide
5 tablespoon Margarine; divide
One fourth cup Celery; chop
One fourth cup Green onion; chop
1 cup Herb stuffing mix; crush;
divide
One half teaspoon Ground sage
One half teaspoon White pepper
3 tablespoon Honey mustard

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 cup of the stuffing mix, add sage; stir into
celeryonion mixture and add 2/3 cup 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 tablespoon margarine and dip each chicken roll,
first in margarine and then in remaining 2/3 cup 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 tablespoon cranberries.
Posted to BakeryShoppe Digest V1 #459 by jaclyn@itexas.net (Jack Dickson)
on Dec 18, 1997