"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Orange-Cranberry Chicken Breasts Recipe

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This recipe for Orange-Cranberry Chicken Breasts, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, August 10, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 cup chopped fresh cranberries
8 chicken breast halves, boned and skinned
2 tablespoons brown sugar
1/4 cup orange juice
5 slices cinnamon-raisin
2 tablespoons melted margarine or butter
8 orange slices
1/4 teaspoon grated orange peel

Directions:
Directions:
In medium bowl, combine cranberries and brown sugar; set aside. Toast bread; cut into 1/2-inch cubes. Combine bread cubes, 2 tablespoons melted margarine, orange peel and cranberry mixture. Place one chicken breast at a time in a small plastic bag or between sheets of waxed paper. Lightly pound with meat mallet. Repeat with all chicken breasts. Spoon about 1/3 cup cranberry mixture on center of each. Roll up and skewer to close.

In shallow dish, combine orange juice and 2 tablespoons melted margarine. Roll filled chicken breasts in juice mixture. Place in slow-cooker. Cover and cook on low about 5 hours. To serve, spoon drippings over chicken. Garnish with orange slices.

Number Of Servings:
Number Of Servings:
8

 

 

 

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