3 whole, lg. chicken breasts, boned, skinned 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. each peanuts and sunflower seeds, chopped
2 tsp. sesame seeds
2 tsp. parsley flakes
1/2 tsp. paprika
1/2 tsp. ground ginger
1/4 tsp. ground red pepper

1. Rinse chicken, then pat dry. Place 1 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.

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

3. In a medium bowl, combine the bread crumbs, nuts, sesame seeds, parsley, paprika, ginger and red pepper. Roll each chicken bundle in nut mixture to coat.

4. Place chicken in a shallow baking dish. Bake, uncovered, in a 350 degree oven for 30 to 35 minutes or until done.

5. Meanwhile, in a small saucepan, heat up remaining cranberry sauce. Serve with chicken. Makes 6 servings.