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    Chicken or Pork Roulade

    Chicken breast, boned, skinned and pounded thin. Remove thigh meat from bone and chop in blender with touch of orange peel, fresh thyme, parsley and orange juice.

    On a Piece of Saran Wrap:
    Sauté 1 scallion whole; lay scallion down the center of the chicken breast. Sprinkle with wine. Lay parsley and a bit of thyme, then chopped chicken mixture down the center. Roll and twist ends closed. Roll saran roll inside foil and twist end tight. Place in pan with about 1/2 inch water. Bake 350 for 35 minutes. Slice and serve with cranberry glaze. Note: saran wrap will stick to foil-no problem baking in saran wrap.

    Chicken Roulade Cranberry Glaze
    1 quart cranberry juice or use concentrate
    Boil down with chopped shallots, thyme leaves, a little scallion including tops and some chicken broth
    Boil down to thick sauce and serve over sliced chicken roulade


 

 

 


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