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.