Instructions

1. Prepare rice according to package instructions omitting butter or oil.
2. Place each pounded chicken breast on a cutting board and spread with 1/3 cup of rice, leaving a 1/4-inch border all around the edge. Tightly roll up each chicken breast starting with the short side and secure the ends with a toothpick.
3. Preheat oven to 350 degrees F.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken roulades to the pan and cook, rotating for 5 minutes or until browned on all sides. Remove roulades from the pan and place on a small sheet pan lined with foil. Bake in the oven at 350 degrees F for 15 minutes or until cooked through.
5. While roulade bakes, prepare the sauce. Place the cranberries, juice, water and sugar in a small saucepan. Bring sauce to a boil over medium-high heat and then reduce the heat to low, cover the pan, and simmer until most cranberries have burst, about 12 minutes. Combine the cornstarch with 2 teaspoons of water and add to the sauce; stir well. Simmer sauce for 1-2 minutes until thickened and press the cranberries slightly to mash. Remove from heat and add the orange zest.
6. To serve, remove toothpicks from roulades and cut the roulades horizontally into 3-4 slices. Top the roulades with cranberry sauce.