Orange-Cranberry Chicken Breasts 1 cup chopped fresh cranberries or 1 can whole-cranberry sauce 2 tablespoons brown sugar (omit if using canned sauce) 5 slices cinnamon-raisin bread 2 tablespoons melted butter or margarine 1/4 teaspoon orange zest, chopped 8 boneless, skinless chicken breast halves 1/4 cup orange juice 2 tablespoons melted butter or margarine 1 orange, sliced (for garnish)
In medium bowl, combine cranberries and brown sugar; set aside.
Toast bread; cut into 1/2-inch cubes. Combine bread cubes, 2 tablespoons melted butter or margarine, orange zest and cranberry mixture.
Place one chicken breast at a time in small plastic bag or between sheets of wax paper. Lightly pound with meat mallet. Repeat with all breasts. Spoon about 1/3 cup cranberry mixture on center of each breast. Roll up; skewer to close (wooden picks work).
In shallow dish, combine orange juice and 2 tablespoons melted butter or margarine. Roll filled breasts in orange-juice-butter mixture. Place in crockpot; cover and cook on LOW for about 5 hours.
NOTE: If you'd rather not bother rolling up the chicken breasts, follow these directions: Combine canned sauce with orange zest. Roll unfilled chicken breasts in orange- juice-butter mixture. Place in crockpot. Cover with sauce; top with bread cubes. Drizzle 2 tablespoons melted butter or margarine over bread cubes. Cook on LOW about 5 hours.
To serve, remove chicken to platter. Spoon drippings over chicken. Garnish with orange slices.
