Chicken Rolls With Cranberry Filling
4 chicken breast halves bone, skin and flatten
1/3 C. orange juice
2/3 C. + 2 T. dried cranberries divided
5 T. margarine divided
1/4 C. celery chopped
1/4 C. green onion chopped
1 C. herb stuffing mix, crush divide
1/2 t. ground sage
1/2 t. white pepper
3 T. 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 Tbs. 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 celery onion 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 Tbs. 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 degree oven about 30 minutes or until fork can be inserted in chicken with ease. Garnish with tomato rosettes and parsley; sprinkle chicken with remaining 2 Tbs. cranberries.
Note from Chyrel” I pounded the chicken breast flat between plastic wrap, filled, rolled them and put them seam side down in the pan they stayed fine without toothpicks or string. Also I used about a 1/4 cup honey with a good squeeze of yellow mustard for the honey mustard and then put it in the microwave to melt. I then drizzled it over the chicken before baking. The first time I made this I left out the honey mustard and it’s much better with it I have found. I also ended up using more butter to dip the chicken in.
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