STUFFED CRANBERRY AND RICE CHICKEN BREASTS

1/2 cup rehydrated cranberries, drained
3 whole boneless skinless chicken breast halves, pounded to 1/2-inch thickness
3 cups cooked brown rice
1 tablespoon olive oil
1/2 cup diced celery
1/2 cup diced onion
2 teaspoons minced fresh thyme
1 cup dry white wine

To rehydrate dried cranberries, pour boiling water over 1/2 cup cranberries, let sit for 10 minutes, and drain.

Prepare the chicken breasts and set aside.

Combine the rice and rehydrated cranberries and mix well. Set aside.

Heat the oil in a small saucepan over medium-high heat. Add the celery and onion and saute for 5 minutes. Add the vegetables and thyme to the rice.

On a flat surface, take about 1/2 cup of the rice mixture and place on the lower third of each chicken breast. Fold over the sides of the chicken breast and roll up. Secure each breast with a toothpick. Continue with all chicken breasts. Place all the chicken rolls in a casserole dish. Pour wine in the bottom of the dish.

Cover and bake in a preheated 350-degree oven for 20 minutes. Uncover and bake for 10 more minutes.

Servings: 6 (serving size: 3-4 oz chicken and vegetables with 1/2 cup rice)
Source: The Flavorful Seasons Cookbook by Nancy S. Hughes and Frank Blenn