2/3 c. raisins, divided
1/2 c. dry sherry
1/4 c. soft bread crumbs
1/4 c. chopped cooked ham
2 tbsp. butter, softened
1 tbsp. chopped fresh parsley
1/4 tsp. grated orange rind
6 lg. chicken breast halves, skinned & boned
2 tbsp. all-purpose flour
1 tsp. paprika
1/2 tsp. garlic salt
3 tbsp. shortening, melted
1 c. canned diluted chicken broth
1/2 c. orange juice
1/4 c. chopped green onions
1 (3") stick cinnamon
Salt & pepper to taste

Combine raisins and sherry in a small bowl. Let stand 30 minutes; drain, reserving liquid. Set aside 1/3 cup raisins; chop remaining 1/3 cup raisins. Combine chopped raisins, bread crumbs, chopped ham, butter, chopped parsley and orange rind in a small bowl; stir well. Set aside.

Place chicken between 2 sheets of wax paper; flatten to 1/4 inch thickness, using a meat mallet or rolling pin.

Spoon stuffing evenly over center of each chicken breast half; roll up chicken, jellyroll fashion, starting with short end and secure with wooden picks.

Combine flour, paprika and garlic salt; stir well. Dredge chicken in flour mixture.

Brown flour, paprika and garlic salt; stir well. Dredge chicken in flour mixture. Brown chicken in shortening in a large skillet over medium-high heat. Discard pan drippings. Add reserved sherry, chicken broth, orange juice, green onions, cinnamon stick and salt and pepper to taste. Bring to a boil; cover, reduce heat and simmer 30 minutes or until chicken is done.

Add remaining 1/3 cup raisins; simmer 3 to 4 minutes. Remove and discard cinnamon stick. Remove wooden picks; transfer chicken to a serving platter. Yield 6 servings.