Chicken Breast with Flax and Herb Stuffing

2

boneless, skinless chicken breasts (375 g/6 oz. each)

2

2

slices whole wheat bread cut into 1 cm (1/2 inch) cubes

2

7

mL

canola oil

1 ½

tsp.

5

mL

minced onion

1

tsp.

5

mL

minced red pepper

1

tsp.

10

mL

chopped, sundried cranberries

2

tsp.

5

mL

whole flaxseed

1

tsp.

1

large egg

1

15

mL

white wine*

1

tbsp.

15

mL

ground flaxseed

1

tbsp.

5

mL

chopped parsley

1

tsp.

canola oil

salt and pepper to taste

paprika to taste

·Heat oil in fry pan over medium-low heat.
·Add onion and red pepper.  Sauté 1 minute.
·Add cranberries and whole flaxseed.  Cook 2 minutes.
·Remove mixture from heat, let cool a few minutes.
·In a bowl, combine bread, egg, wine, ground flaxseed, parsley, onion-red pepper mixture.
·Season with salt and pepper.  Mix well.
·Between two sheets of wax paper flatten chicken breast to 6 mm (1/4 inch) thickness.
·Spread 125 mL (1/2 cup) stuffing mixture on breast.  Roll up.  Repeat with other breast.
·Preheat oven to 180º C (350º F).
·Place chicken rolls on a baking sheet that has been sprayed with a nonstick cooking spray.
·Lightly brush the top of the chicken rolls with canola oil.  Sprinkle with salt, pepper and paprika.
·Bake 40 to 45 minutes.  Rolls should feel firm and bounce back when gently pressed on top with fingertip.

*Apple juice or chicken broth can be substituted for white wine.

Yield:  2 servings
Serving Size:  1 chicken breast