Friday, November 18, 2005
APRICOT CHICKEN ROLL-UP
7 OZ Dried Apricots, snipped (1 1/3 cups)
1/2 cup dried cranberries
3 T honey
6 boneless skinless chicken breast halves(2lbs)
1 1/2 tsp ground ginger
2 eggs, beaten
1 recipe herb coating, below
Stir together 2/3 cups fine dry bread crumbs; 2 T fresh parsley snipped, 1 T flour, 1 T finely shredded parmesan cheese, 1 tsp paprika, 1/2 tsp sugar, 1/2 tsp dried oregano, 1/2 tsp salt, 1/4 tsp garlic powder, 1/4 tsp onion powder, and 1/4 tsp pepper. Cut in 2 T shortening to resemble fine crumbs.
1. Preheat oven to 350 degrees. Coat a 3 qt. rectangular baking dish with spray; set aside. For the filling, stir together apricots, cranberries, honey, and ginger; set aside.
2. Pound breasts to 1/4 inch thickness. Spoon 1/4 cup filling in centers. Fold in bottoms and sides; roll up. Secure with toothpicks. Dip into egg; coat in herb coating. Arrange in dish. Bake 35 to 40 minutes or until no pink remains.