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 email@example.com (Jack Dickson) on Dec 18, 1997
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|Serving Size: 1 Serving (209g)|
|Recipe Makes: 4|
|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 %|
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Calories per serving: 589
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