Chicken Rolls with Cranberry Filling

4 boneless skinless chicken breasts (flattened out)
1/3 cup orange juice
2/3 cup dried cranberries
2 tablespoons dried cranberries
5 tablespoons margarine , divided
1/4 cup celery , chopped
1/4 cup green onion , chopped
1 cup herb stuffing mix , crush divide
1/2 teaspoon ground sage
1/2 teaspoon white pepper
3 tablespoons honey mustard
tomato , rosettes
parsley sprig

1 In small saucepan, place orange juice and heat over medium heat.
2 Add ALL OF THE cranberries.
3 Cover and set aside to soften.
4 In another saucepan, place 2 Tablespoons of the margarine and melt over medium heat.
5 Add celery and onion and saute about 2 minutes.
6 To 1/3 cup of the stuffing mix, add sage; stir into celery onion mixture and add 2/3 cup of the cranberries.
7 Sprinkle chicken with pepper and spread with mustard.
8 Spoon cranberry mixture in center of each piece, roll chicken over filling and fasten with wooden picks.
9 Melt remaining 3 Tablespoons margarine and dip each chicken roll, first in margarine and then in remaining 2/3 cup crushed stuffing.
10 Place chicken on baking pan lined with foil and sprayed with a vegetable spray.
11 Bake, uncovered in 350 degree oven about 30 minutes or until fork can be inserted in chicken with ease.
12 Garnish with tomato rosettes and parsley; sprinkle chicken with remaining 2 Tablespoons of cranberries.

Nutritional Facts:
Serving Size: 1 (193 g)

Servings Per Recipe: 4
Amount Per Serving

Calories 278.4

Calories from Fat 141
Total Fat 15.7 g
Saturated Fat 2.8 g
Cholesterol 68.4 mg
Sodium 249.5 mg
Total Carbohydrate 5.5 g
Dietary Fiber 1.2 g
Sugars 2.7 g
Protein 27.8 g