Orange-Glazed Chicken Wraps

Preheat oven to 350 F. Pound the chicken breasts to a very thin piece but not so much that you rip the meat. You are going to roll this around the filling below. Set aside. If your bread isn't dry, toast a slice lightly. Remove and break into small cubes. Set aside in medium size mixing bowl. Add the dry cranberries. In a small nonstick saucepan sauté the shallots/onions over med high heat for about one to two minutes or until either tender or translucent. Add these to the bread and cranberries. In a small saucepan or frying pan, combine the applesauce and water and heat to nearly a boil. Stir in the zest just before removing from fire. Pour this into the bread and cranberry mixture. Stir in the Splenda and pepper. With chicken breasts laid out on a large board, sprinkle lightly with some black pepper. Place a quarter of the stuffing on each chicken breast. Fold over the sides and hold together with two toothpicks. Place into an 8" x 8" baking dish, lightly oiled with spray oil from a can, and bake uncovered on the middle rack of your oven for 30 to 35 minutes About halfway through the chicken cooking time, put together the glaze. Mix together the water and cornstarch in a small or medium saucepan until smooth. Add the orange juice and zest and bring to a boil over medium heat, stirring steadily. Stir until thickened. Remover and add in the Splenda or sugar and stir. You can add pepper to taste. Serve chicken and glaze hot with glazed poured over each chicken piece.