Orange-Cranberry Chicken Breasts

1 cup chopped fresh cranberries or
    1 can whole-cranberry sauce
2 tablespoons brown sugar (omit if using canned sauce)
5 slices cinnamon-raisin bread
2 tablespoons melted butter or margarine
1/4 teaspoon orange zest, chopped
8 boneless, skinless chicken breast halves
1/4 cup orange juice
2 tablespoons melted butter or margarine
1 orange, sliced (for garnish)

In medium bowl, combine cranberries and brown sugar; set aside.

Toast bread; cut into 1/2-inch cubes. Combine bread cubes, 2 tablespoons melted butter or margarine, orange zest and cranberry mixture.

Place one chicken breast at a time in small plastic bag or between sheets of wax paper. Lightly pound with meat mallet. Repeat with all breasts. Spoon about 1/3 cup cranberry mixture on center of each breast. Roll up; skewer to close (wooden picks work).

In shallow dish, combine orange juice and 2 tablespoons melted butter or margarine. Roll filled breasts in orange-juice-butter mixture. Place in crockpot; cover and cook on LOW for about 5 hours.

NOTE: If you'd rather not bother rolling up the chicken breasts, follow these directions: Combine canned sauce with orange zest. Roll unfilled chicken breasts in orange- juice-butter mixture. Place in crockpot. Cover with sauce; top with bread cubes. Drizzle 2 tablespoons melted butter or margarine over bread cubes. Cook on LOW about 5 hours.

To serve, remove chicken to platter. Spoon drippings over chicken. Garnish with orange slices.

Serves 8.