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
5 tablespoons margarine, divided
1/4 cup chopped celery
1/4 cup chopped green onion
1 cup crushed herb stuffing mix, divided
1/2 teaspoon ground sage
1/2 teaspoon white pepper
3 tablespoons honey mustard
tomato rosettes
parsley sprigs

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 saute 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 350F. 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 tablespoons cranberries.

Makes 4 servings
Source: National Chicken Council; Carolyn Blakemore, Fairmont, WV