Sunday, December 11, 2011

Stuffed Chicken Rolls with Cranberry Glaze

serves 6 ( 2 chicken rolls = 7 points + )

  • 1 T. butter
  • ½ c. chopped, peeled apple
  • ⅓ c. chopped onion
  • ¾ c. fat-free chicken broth
  • 1 c. Stove Top chicken flavored stuffing mix
  • 12 ( 2 oz) chicken cutlets
  • salt and pepper
  • 1 c. whole cranberry sauce
  • ¼ c. orange juice

Heat butter in a large nonstick skillet. Add apple and onion and cook until tender. Add broth and stuffing to pan; stir. Remove stuffing from pan and keep warm.
Spray pan with nonstick spray.

Place each chicken cutlet between 2 pieces of plastic wrap. Pound to ¼ " thickness. Spread stuffing mixture down the center of each cutlet. Roll, jelly-roll fashion and secure with toothpicks.
Season with salt and pepper.

Heat the skillet. Add chicken rolls to the pan. Saute 3 minutes per side. Cover and simmer 10 minutes or until chicken is cooked through.

Combine cranberry sauce and orange juice in a saucepan. Bring to a simmer, stirring constantly. Serve with chicken rolls.

No comments:

Post a Comment

I love hearing from people who visit my blog! Let me know that you stopped by and let me know if you try a recipe!


Related Posts Plugin for WordPress, Blogger...