Breaded chicken rolls filled with a savory bread stuffing studded with orange juice-plumped dried cranberries.

Chicken Rolls with Cranberry Filling

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

1. Between two sheets plastic wrap, place chicken breasts and flatten with mallet.
2. In small saucepan, place orange juice and heat over medium heat. Add the cranberries, cover and set aside to soften.
3. In another saucepan, place 2 tablespoons of the butter and melt over medium heat. Add celery and onion and sauté about 2 minutes.
4. To 1/3 cup of the stuffing mix, add sage; stir into celery-onion mixture and add 2/3 cup of the cranberries.
5. 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.
6. Melt remaining 3 tablespoons butter and dip each chicken roll, first in butter and then in remaining 2/3 cup crushed stuffing. Place chicken on baking pan lined with foil and sprayed with vegetable spray.
7. Bake, uncovered, in 350°F (175°C) oven about 30 minutes or until fork can be inserted in chicken with ease.
8. Garnish with parsley; sprinkle chicken with remaining 2 tablespoons dried cranberries.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.