Ingredients:

• 6 chicken breasts halves; skinless, boneless (about 2 pounds)
• 1 1/2 cups stuffing mix, herb-seasoned
• 1/2 cup apricot jam
• 1/3 cup dried cranberries
• 1/4 cup butter, melted
• toothpicks

Directions:

• Place each chicken breast, boned side up, between 2 pieces of plastic wrap.
• Pound lightly until about 1/8 inch thick.
• Set chicken aside, discarding plastic.
• Combine stuffing mix, 1/3 cup of jam, 1/4 cup of cranberries, and 3 tablespoons of the butter.
• Stir until moist, set aside.
• For glaze, stir together remaining jam, cranberries, and melted butter.  Set aside.
• Place some of the stuffing mixture on each piece of chicken.
• Fold in sides and roll up, securing with toothpicks.
• Place chicken in greased baking dish.
• Bake, uncovered, at 400 degrees for 15 minutes.
• Brush glaze over chicken.
• Bake for 10 – 15 minutes more or until chicken is tender and no longer pink.

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