Tyson Foods, Inc.

YIELD: 24 servings

3 cups cranberry sauce, whole berry, canned
1⁄3 cup white wine, dry
24 ea. (5 oz.) citrus-marinaded chicken breast filets, frozen

For the Sun-dried Fruit Dressing:
1⁄3 cup butter, salted
3 cups onions, fresh 1⁄4 in. dice
11⁄2 cups celery, fresh, 1⁄4 in. dice
1⁄2 cup raisins, dark
1⁄2 cup raisins, golden
1⁄2 cup blueberries, whole, dried
1⁄2 cup cherries, whole, dried
2 cups brandy
24 cups white bread, fresh,
1⁄2-in. cube
1⁄3 cup sage, rubbed, dried
1 Tbsp. salt
11⁄2 tsp. black pepper, coarse
6 ea. eggs, large, whole, well-beaten
3 cups cranberry sauce, whole berry, canned
24 ea. sage sprigs, fresh

1. Combine cranberry sauce and white wine in saucepan and mix thoroughly. Heat over low heat until cranberry sauce is dissolved. Keep warm.
2. Grill chicken breast filets on oiled, preheated flattop griddle at 350°F for 6 1⁄2 - 7 1⁄2 minutes on each side or until chicken is no longer pink. Remove from griddle and dip chicken in cranberry mixture to thoroughly coat each side. Keep warm above 140°F.
3. For the Sun-dried Fruit Dressing: Heat butter in skillet over medium-high heat.
4. Add onions and celery to butter and saute for 4 - 5 minutes or until tender.
5. Add dark raisins, golden raisins, blueberries and cherries to onion mixture and mix thoroughly.
6. Add brandy to onion mixture and flambe. Boil for 5 - 6 minutes or until most of liquid has evaporated; remove from heat and cool.
7. Combine bread, sage, salt and pepper in bowl and toss well.
8. Add eggs to bread cubes. Add cooled fruit mixture to bread and mix thoroughly. Transfer to buttered halfsize steam table pan.
9. Bake in preheated conventional oven at 400°F for 30-35 minutes or until golden brown. Or, bake in preheated convection oven at 325°F for 12-13 minutes. Remove from oven and keep warm.
10. To assemble single serving: Portion 2⁄3 cup dressing on plate. Top with 1 glazed breast filet. Garnish plate with 2 Tbsps. cranberry sauce and 1 sage sprig.

Recipe from Tyson Foods, Inc.