Chicken Rolls with Cranberry Filling

  • Yield: 4 servings


4-- boneless, skinless chicken breast halves
1/3cup orange juice
2/3cup dried cranberries, divided
2tablespoons dried cranberries, divided
5tablespoons margarine, divided
1/4cup chopped celery
1/4cup chopped green onion
1cup crushed herb stuffing mix, divided
1/2teaspoon ground sage
1/2teaspoon white pepper
3tablespoons honey mustard
-- tomato rosettes
-- parsley sprigs


  1. Between two sheets plastic wrap, place chicken breasts and flatten with mallet or palm of hand. In small saucepan, place orange juice and heat over medium heat. Add cranberries, cover and set aside to soften. In another saucepan, place 2 tablespoons 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 tablespoons 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 vegetable spray. Bake, uncovered, in 350°F. oven about 30 minutes or until fork can be inserted in chicken with ease. Garnish with tomato rosettes and parsley; sprinkle chicken with remainidried cranberries, dividedng 2 tablespoons cranberries.