Chicken Rolls With Cranberry Filling

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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 pepper
• 3 tablespoons honey mustard
• tomato, rosettes
• parsley sprig

Recipe

• 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.