Ingredients:
2 tablespoons hard margarine ( or butter)
2 tablespoons finely chopped onions
2 tablespoons finely chopped celery
1 cup coarse dry breadcrumbs
1 tablespoon dried chives
1/4 teaspoon poultry seasoning
1/16 teaspoon salt
1 dash pepper
1 1/2 tablespoons milk, approximately
4 chicken breast halves
1/2 cup orange marmalade
1 tablespoon frozen concentrated orange juice
Directions:
Stuffing: Melt margarine (or butter) in medium saucepan or frying pan on medium.
Add onion and celery.
Cook for 5 to 10 minutes, stirring often, until onion is softened.
Remove from heat.
Add next 6 ingredients.
Stir well.
Add more milk, if needed, until stuffing is moist and holds together when squeezed.
Pound chicken with mallet to 1/4 inch thickness.
Divide and spoon stuffing on half of each piece.
Fold over crosswise to cover stuffing.
Secure with wooden picks.
Transfer to 1 1/2 quart dish.
Marmalade Orange Sauce: Heat marmalade and concentrated orange juice in small saucepan on low, stirring often, until smooth.
Spoon some over chicken.
Bake, uncovered, in 325 F oven for about 45 minutes until tender.
Cut into 1/2 inch slices.
Arrange on individual plates.
Spoon more sauce over top.
Serves 4.
Servings: 4
Time preparation: 20 min.
Time total: 70 min.