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Colette & Cassi's Country Kitchen!

Serves 8

1 cup chopped fresh cranberries

2 tablespoons brown sugar

5 slices cinnamon raisin bread

2 tablespoons melted margarine or butter

¼ teaspoon grated orange peel

8 chicken breast halves, boned and skinned

¼ cup orange juice

2 tablespoons melted margarine or butter

1 orange, sliced

In medium bowl, combine cranberries and brown sugar; set aside.  Toast bread; cut into ½ - cubes.  Combine bread cubes, 2 tablespoons melted margarine, orange peel, and cranberry mixture.  Place one breast at a time in small plastic bag or between sheets of waxed paper.  Lightly pound with meat mallet.  Repeat with all breast.  Spoon about 1/3 cup cranberry mixture on center of each.  Roll up; skewer to close.  In shallow dish, combine orange juice and 2 tablespoons melted margarine.  Roll filled breast in orange juice mixture.  Place in slow cooker.  Cover and cook on LOW about 5 hours.  To serve, spoon drippings over chicken.  Garnish with orange slices.

Cal 252    Protein 28g    Carb 16g    Fat 8g    Chol 73mg    Sodium 194mg