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Name: Chicken Rolls W/cranberry Filling
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 5 tb Margarine divided; 4 Chicken breast halves; 3 tb Honey mustard; 1/2 ts White pepper; 2/3 c dried cranberries + 2tb; 1 c Herb stuffing mix crush; 1/2 ts Ground sage; 1/4 c Celery chop; 1/3 c Orange juice; 1/4 c Green onion chop

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INGREDIENTS

5 tb Margarine ; divided
4 Chicken breast halves
3 tb Honey mustard
1/2 ts White pepper
2/3 c dried cranberries ; + 2tb
1 c Herb stuffing mix ; crush
1/2 ts Ground sage
1/4 c Celery ; chop
1/3 c Orange juice
1/4 c Green onion ; chop

INSTRUCTIONS

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 saute 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

NOTES

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Chicken Rolls W/cranberry Filling

5 tb Margarine divided
4 Chicken breast halves
3 tb Honey mustard
1/2 ts White pepper
2/3 c dried cranberries + 2tb
1 c Herb stuffing mix crush
1/2 ts Ground sage
1/4 c Celery chop
1/3 c Orange juice
1/4 c Green onion chop

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 saute  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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Nutrition

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Serving Size: 1 Serving (209g)
Recipe Makes: 4

Calories: 589
Calories from Fat: 342 (58%)

Amt Per Serving		% DV

	Total Fat 38g	51 %
	Saturated Fat 7.9g	40 %
	Monounsaturated Fat 17.7g
	Polyunsanturated Fat 10.7g
Cholesterol 56mg		17 %
Sodium 961.3mg		33 %
Potassium 351.7mg		9 %
Total Carbohydrate 41.2g		12 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 38.5g
Protein 22g		31 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 589

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