Recipe: Chicken Breast Stuffed with Herb Dressing and Warm Cranberry-Orange Sauce

CHICKEN BREAST STUFFED WITH HERB DRESSING

6 large split chicken breasts with bone, skin removed
1 recipe of your favorite Herb-Bread crumb stuffing, prepared
Salt and pepper, to taste
Vegetable cooking spray
Simple Orange-Cranberry Sauce (recipe follows)

Remove skin and fat from each large chicken breast half; trim excess rib bone from along side of breast and cut a pocket into the side of each breast. Put 1/3 cup prepared stuffing into each pocket; close with wooden toothpick.

Over medium heat, saute stuffed chicken breasts in non-stick skillet sprayed with vegetable cooking spray. Continue to saute, turning breasts occasionally, for about 25 minutes, until chicken is golden brown and meat juices run clear. Salt and pepper to taste.

To serve, place chicken breast on plate; top with 2 tablespoons warm Cranberry-Orange Sauce. Serve the remaining sauce in a small bowl.

WARM CRANBERRY-ORANGE SAUCE

1 (16 oz.) can whole cranberry sauce
1 cup orange marmalade
2 tablespoons honey
1 tablespoon fresh lemon juice
1/8 teaspoon ground ginger
1/8 teaspoon garlic powder

In a small saucepan combine all ingredients for the sauce. Cook and stir over medium heat until mixture is how and well blended (about 5 to 7 minutes).

Use part of the sauce to top each stuffed chicken breast; serve remaining warm sauce at the table.

Makes 6 servings
Source: Nancy's Kitchen - Sierra Live, November 1993
From: Nancy/CA - 01-11-98