Chicken Breast with Flax Stuffing

• 2 boneless, skinless chicken breasts (6 oz./375 g each)
• 1 ½ tsp. Carrington Farms Unflavored Liquid Coconut Oil
• 1 tsp. minced onion
• 1 tsp. minced red pepper
• 2 tsp. chopped, sundried cranberries
• 2 slices whole wheat bread cut into ½ inch (1 cm) cubes
• 1 large egg
• 1 tbsp. white wine*
• 1-2 Tbls. Carrington Farms Organic Milled flaxseed
• 1 tsp. chopped parsley
• salt and pepper to taste
• paprika to taste
• Carrington Farms Coconut Oil Cooking Spray

Directions

• 1. Heat oil in fry pan over medium-low heat.
• 2. Add onion and red pepper. Sauté 1 minute.
• 3. Add cranberries. Cook 2 minutes.
• 4. Remove mixture from heat, let cool a few minutes.
• 5. In a bowl, combine bread, egg, wine, milled flaxseed, parsley, onion-red pepper mixture.
• 6. Season with salt and pepper. Mix well.
• 7. Between two sheets of wax paper flatten chicken breast to ¼ inch (6 mm) thickness.
• 8. Spread ½ cup (125 mL) stuffing mixture on breast. Roll up. Repeat with other breast.
• 9. Preheat oven to 350º F (180º C).
• 10. Place chicken rolls on a baking sheet that has been sprayed with coconut oil cooking spray.
• 11. Lightly brush the top of the chicken rolls with liquid coconut oil. Sprinkle with salt, pepper and paprika.
• 12. 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