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APRICOT CHICKEN ROLL UPS WITH CRANBERRIE




Source of Recipe


Russie


List of Ingredients




1 six ounce package dried apricots, snipped
1/2 cup dried cranberries
3 tbs. honey
1 1/2 tsp. ground ginger
2/3 cup fine dry bread crumbs
2 tbs. snipped fresh parsley
1 tbs. all purpose flour
1 tbs. finely shredded Parmesan cheese
1 tbs. paprika
1/2 tsp. each sugar, salt, dried oregano, crushed
1/4 tsp. each garlic powder and onion powder
2 tbs. shortening
2 eggs
6 skinless boneless chicken breast halves



Recipe



Preheat oven to 350 degrees. Coat a 3 quart rectangular baking dish with
nonstick cooking spray, set aside. Stir together apricots, cranberries,
honey, and ginger, set aside. Stir together bread crumbs, parsley, flour,
cheese, paprika, sugar, salt, oregano, garlic powder, onion powder, and 1/4
tsp. pepper. Cut in shortening until mixture resembles fine crumbs. Transfer
to a shallow dish. Place eggs in another shallow dish, beat lightly with a
fork. With a meat mallet lightly pound each chicken breast between 2 pieces
of plastic wrap into a rectangle slightly less than 1/4 inch thick. Remove
wrap. Spoon a scant 1/4 cup of apricot mixture onto center of each of each
chicken breast. Fold in bottom and sides. Roll up. Secure with toothpicks.
Dip in egg, then in crumb mixture. Place in prepared dish. Bake for 40 min.
until no pink remains. Discard toothpicks. Makes 6 servings.