Cranberry Stuffed Chicken Breasts

• 4 whole chicken breasts, skinned, boned and split
• 1/2 c. whole berry cranberry sauce
• salt and pepper
• 1/2 c. flour
• 2 eggs, well beaten
• 1/2 c. flaked coconut, finely chopped
• 1 c. dry bread crumbs
• 1/2 c. clarified butter
• 4 carrots, cut into julienne strips
• 4 zucchini, cut into julienne strips
• 2 Tbsp. butter
• 2 Tbsp. sugar

1. Pound chicken breasts until 1/2-inch thick.
2. Top each breast with 1 tablespoon cranberry sauce.
3. Turn on sides and roll, enclosing cranberry sauce.
4. Sprinkle rolls with salt and pepper. Dip rolls in flour, then into eggs and then into coconut mixed with crumbs.
5. Place rolls in shallow baking pan that has been greased with some of the clarified butter.
6. Spoon remaining butter over rolls.
7. Bake in a preheated 350u0b0 oven for 35 to 45 minutes or until golden brown.
8. Cook carrots and zucchini separately until tender but still firm.
9. Drain and place into a skillet with butter and sugar.
10. Stir over high heat until vegetables are lightly glazed.
11. Place chicken on serving platter and surround with vegetables.
12. Serves 4.

chicken breasts, cranberry sauce, salt, flour, eggs, flaked coconut, bread crumbs, butter, carrots, zucchini, butter, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=433914 (may not work)