3 whole, lg. chicken breasts, skinned, boned and halved lengthwise
Onion salt
1 (16 oz.) can whole cranberry sauce
2 tbsp. butter, melted
1/4 c. fine, dry bread crumbs
1/4 c. peanuts, finely chopped
1/4 c. sunflower nuts, chopped
2 tsp. sesame seed
2 tsp. dried parsley flakes
1/2 tsp. paprika
1/2 tsp. ground ginger
1/4 tsp. ground red pepper

Rinse chicken, then pat dry. Place one chicken piece, boned side up, between 2 pieces of clear plastic wrap. Pound lightly to 1/4 inch thickness. Repeat with remaining chicken pieces. Sprinkle lightly with onion salt.

Place 1 to 2 tablespoons cranberry sauce in center of each flattened breast. Fold in the sides. Roll up, jelly roll style. Secure with a toothpick, if necessary. Brush the outside with melted butter.

In a medium bowl, combine the bread crumbs, peanuts, sunflower nuts, sesame seeds, parsley, paprika, ginger and red pepper. Roll each chicken bundle in nut mixture to coat. Place chicken in a shallow baking pan or dish. Bake, uncovered, in a 350 degree oven for 30 to 35 minutes or until done.

Meanwhile, in a small saucepan, heat up remaining cranberry sauce. Serve with chicken. Makes 6 servings. Very festive and perfect for special dinners!