Dijon Chicken Breast with Mango-Fig Stuffing

• Stuffing
• 12 each egg whites
• 3 cups panko bread crumbs
• 3 cups dried mangos, chopped
• 24 each dried figs, chopped
• 1-1/2 cups shallots, minced
• 1-1/2 cups dried cranberries
• 1-1/2 cups whipping cream
• 1-1/2 cups orange-flavored liqueur
• 3/4 cup fresh parsley, chopped
• Chicken King Sooper's 1 lb For $1.19 thru 02/09
• 48 each boneless skinless chicken breasts (6 oz.)
• 1-1/2 cups GREY POUPON Classic Dijon Mustard
• 3 quarts panko bread crumbs
• 2-1/4 cups olive oil

1. Stuffing Mix all ingredients until well blended; cover.
2. Refrigerate 15 min.
3. Chicken Butterfly-cut each chicken breast; pound to 1/4-inch thickness.
4. Spread about 3 Tbsp.
5. of the fruit mixture onto each breast; roll up, starting at one of the short ends.
6. Spread roll-ups evenly with mustard, then coat evenly with the remaining 3 qt.
7. bread crumbs (or remaining 1 cup bread crumbs for trial recipe).
8. Secure with toothpicks; place in sheet pans.
9. Cover and refrigerate 30 min.
10. Heat oil in large skillet on medium-high heat.
11. Add chicken; cook 5 min.
12. or until golden brown on all sides, turning occasionally.
13. Place in full hotel pan (or half hotel pan for trial recipe).
14. Bake in 350F-convection oven for 15 to 18 min.
15. or until cooked to through (160F).
16. Let stand 5 min.
17. ; remove and discard toothpicks.
18. Cut each breast into 1/2-inch-thick slices to serve.

stuffing, egg whites, bread crumbs, shallots, cranberries, whipping cream, orangeflavored liqueur, fresh parsley, chicken, chicken breasts, poupon, bread crumbs, olive oil

Taken from www.kraftrecipes.com/recipes/dijon-chicken-breast-mango-fig-stuffing-107110.aspx (may not work)