Cranberry Chicken

• 3 chicken breasts
• onion salt to taste
• 1 (16 oz.) can whole cranberry sauce
• 2 Tbsp. butter or margarine
• 1/4 c. bread crumbs
• 1/4 c. finely chopped peanuts
• 1/4 c. sunflower seeds
• 1/2 tsp. paprika
• 2 tsp. sesame seed
• 2 tsp. dried parsley
• 1/2 tsp. ground ginger
• 1/4 tsp. ground red pepper

1. Remove skin and bones from chicken breasts, then halve lengthwise.
2. Place each piece of chicken, boned side up, between two pieces of plastic wrap, and pound lightly to 1/4-inch thickness.
3. Sprinkle lightly with onion salt.
4. Place 1 to 2 tablespoons of cranberry sauce in the center of each flattened breast, then roll and secure with a toothpick, if necessary. Brush outside with melted butter or margarine.

chicken breasts, onion salt, cranberry sauce, butter, bread crumbs, peanuts, sunflower seeds, paprika, sesame seed, parsley, ground ginger, ground red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=528915 (may not work)