Cranberry Raisin Chicken
|Whole chicken breasts||2 Large, skinned, halved lengthwise, and boned|
|Firm white bread slice||1 , cut into 1/8 inch cubes|
|Apple||1 Small, chopped|
|Cranberries||1⁄4 Cup (4 tbs), coarsely chopped|
|Low calorie cranberry juice cocktail||3 Tablespoon|
|Brown sugar||1 Tablespoon|
|Cornstarch||1 1⁄2 Teaspoon|
|Ground cinnamon||1⁄8 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Low calorie cranberry juice cocktail||1⁄3 Cup (5.33 tbs)|
|Raisins||1⁄4 Cup (4 tbs)|
Place one piece of chicken, boned side up, between two pieces of clear plastic wrap.
Working from center to edges, pound lightly with a meat mallet, forming a rectangle about 1/8 inch thick.
Remove plastic wrap.
Repeat with remaining chicken.
For stuffing, stir together bread cubes, apple, and cranberries.
Add the 3 tablespoons cranberry juice cocktail; toss.
Place some stuffing in center of each chicken piece.
Fold two ends of each chicken piece over stuffing; secure with wooden toothpicks.
Place chicken rolls, seam side down, in a 9-inch pie plate.
Brush with Kitchen Bouquet, if desired.
Cover with clear plastic wrap; vent by leaving a small area unsealed at edge of the dish.
Micro-cook on 100% power (HIGH) for 6 to 8 minutes or till tender, rotating dish and rearranging chicken once.
Let stand, covered, while preparing sauce.
For sauce, in a 2-cup measure combine brown sugar, cornstarch, cinnamon, and nutmeg.
Stir in the 1/3 cup cranberry juice cocktail.
Stir in raisins.
Micro-cook, uncovered, on 100% power (HIGH) for 1 1/2 to 2 minutes or till thickened and bubbly, stirring every minute.
Transfer chicken to dinner plates.
Spoon sauce over chicken.