Recipe - Stuffed Chicken Breast A Lorange

4 Chicken breast halves
without skin; boned

STUFFING
2 tablespoon Dry vermouth or O.J.
2 tablespoon Raisins
One fourth cup Celery; chopped fine
3 tablespoon Butter Buds®
2 tablespoon Green onion; chopped fine
One half cup Bread crumbs
1 One half teaspoon Orange peel
1/8 teaspoon Garlic powder

SAUCE
One fourth cup Orange juice
One fourth cup Water or all OJ
1 One half teaspoon Cornstarch
2 tablespoon Raisins
1 One half teaspoon Brown sugar
1/8 teaspoon Allspice or cinnamon
1/8 teaspoon Salt
1 ds Ginger
1 ds Pepper

Flatten chicken to One fourth inch. Microwave vermouth HIGH 2030 sec or until
warm. Stir in raisins.

In 1qt casserole, combine celery, butter and onion. Cover and Microwave
HIGH 1 One half 3 min or until tendercrisp. Stir in bread crumbs, orange
peel, garlic powder and raisin mixture.

Place One fourth 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 1018 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 One half 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 MCRecipe Digest by Vickie pvreg@gte.net on Feb 13, 1998