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Orange-Cranberry Chicken Breasts


  • 1 cup chopped fresh cranberries or 1 can whole-cranberry sauce
  • 2 tablespoons brown sugar (omit if using canned sauce)
  • 5 slices cinnamon-raisin bread
  • 2 tablespoons melted butter or margarine
  • 1/4 teaspoon orange zest, chopped
  • 8 boneless, skinless chicken breast halves
  • 1/4 cup orange juice
  • 2 tablespoons melted butter or margarine
  • 1 orange, sliced (for garnish)
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  1. In medium bowl, combine cranberries and brown sugar; set aside.
  2. Toast bread; cut into 1/2-inch cubes.
  3. Combine bread cubes, 2 tablespoons melted butter or margarine, orange zest and cranberry mixture.
  4. Place one chicken breast at a time in small plastic bag or between sheets of wax paper.
  5. Lightly pound with meat mallet. Repeat with all breasts.
  6. Spoon about 1/3 cup cranberry mixture on center of each breast.
  7. Roll up; skewer to close (wooden picks work).
  8. In shallow dish, combine orange juice and 2 tablespoons melted butter or margarine.
  9. Roll filled breasts in orange-juice-butter mixture.
  10. Place in slow cooker.
  11. Cover and cook on LOW for about 5 hours.

Yield: 8 servings

If you'd rather not bother rolling up the chicken breasts, follow these directions: Combine canned sauce with orange zest. Roll unfilled chicken breasts in orange- juice-butter mixture. Place in slow cooker. Cover with sauce; top with bread cubes. Drizzle 2 tablespoons melted butter or margarine over bread cubes. Cook on LOW about 5 hours.

To serve, remove chicken to platter. Spoon drippings over chicken. Garnish with orange slices.

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