4 Chicken breast halves, bone, skin and flatten
1/3 cup Orange juice
2/3 cup + 2tb dried cranberries, divide
5 tbsp Margarine, divide
1/4 cup Celery, chop
1/4 cup Green onion, chop
1 cup Herb stuffing mix, crush; divide
1/2 tsp Ground sage
1/2 tsp White pepper
3 tbsp Honey mustard
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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 c of the stuffing mix, add sage; stir into celery-onion mixture and add 2/3 c 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 tb margarine and dip each chicken roll, first in margarine and then in remaining 2/3 c 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 tb cranberries. Posted to Bakery-Shoppe Digest V1 #459 by jaclyn@itexas.net (Jack Dickson) on Dec 18, 1997
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