Ingredients

6 large chicken breasts, boned
2 Tablespoons flour
1 teaspoon paprika
1/2 teaspoon garlic salt
Shortening
1/2 cup orange juice
1 cup chicken stock or broth
1 Tablespoon onion, minced
Salt and pepper to taste
3-inch cinnamon stick
1/2 cup raisins
1 Tablespoon parsley, chopped
Orange slices

Raisin stuffing:
1/2 cup raisins, chopped
1 Tablespoon apple juice
1 Tablespoon parsley, chopped
2 Tablespoons butter, softened
1 Tablespoon bread crumbs
1/4 cup cooked ham, chopped
1/4 teaspoon orange peel, grated

Directions

Flatten chicken breasts; place raisin stuffing in center of each, folding chicken over to enclose. Fasten with skewers or toothpicks.

Mix the flour with paprika and garlic salt; coat the breasts and brown in hot shortening. Drain off drippings.

Add orange juice, stock, onion, salt and pepper to taste and cinnamon stick to pan; cover. Simmer for 30-40 minutes of until the chicken is tender. Discard the cinnamon stick; skim the fat from the sauce. Add raisins and parsley; simmer 3-4 minutes longer. Pan sauce may be thickened slightly with a little cornstarch mixed with cold water if needed. Garnish with orange slices.

For stuffing combine all ingredients and blend well. Makes 6 servings.

Each serving contains 350 calories; 3 gm fat; 401 mg sodium; 117 mg cholesterol.