Chicken Rolls With Cranberry Filling |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I love chicken and cranberries together and this recipe fills that bill. I've always received raves for this recipe. I hope ya'll enjoy too! Ingredients:
4 boneless skinless chicken breasts (flattened out) |
1/3 cup orange juice |
2/3 cup dried cranberries |
2 tablespoons dried cranberries |
5 tablespoons margarine, divided |
1/4 cup celery, chopped |
1/4 cup green onion, chopped |
1 cup herb stuffing mix, crush divide |
1/2 teaspoon ground sage |
1/2 teaspoon white pepper |
3 tablespoons honey mustard |
tomato, rosettes |
parsley sprig |
Directions:
1. In small saucepan, place orange juice and heat over medium heat.
2. Add ALL OF THE cranberries.
3. Cover and set aside to soften.
4. In another saucepan, place 2 Tablespoons of the margarine and melt over medium heat.
5. Add celery and onion and saute about 2 minutes.
6. To 1/3 cup of the stuffing mix, add sage; stir into celery onion mixture and add 2/3 cup of the cranberries.
7. Sprinkle chicken with pepper and spread with mustard.
8. Spoon cranberry mixture in center of each piece, roll chicken over filling and fasten with wooden picks.
9. Melt remaining 3 Tablespoons margarine and dip each chicken roll, first in margarine and then in remaining 2/3 cup crushed stuffing.
10. Place chicken on baking pan lined with foil and sprayed with a vegetable spray.
11. Bake, uncovered in 350 degree oven about 30 minutes or until fork can be inserted in chicken with ease.
12. Garnish with tomato rosettes and parsley; sprinkle chicken with remaining 2 Tablespoons of cranberries.
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