In small saucepan, place orange juice and heat over medium heat. Add cranberries, cover and set aside to soften. In another saucepan, place 2 tb of the margarine and melt over medium heat. Add celery and onion and sauté about 2 minutes. To 1/3 c of the stuffing mix, add sage; stir into celery-onion mixture and add 2/3 c of the cranberries.

Sprinkle chicken with pepper and spread with mustard. Spoon cranberry mixture in center of each piece, roll chicken over filling and fasten with wooden picks. Melt remaining 3 tb margarine and dip each chicken roll, first in margarine and then in remaining 2/3 c crushed stuffing. Place chicken on baking pan lined with foil and sprayed with a vegetable spray. Bake, uncovered, in 350~ oven about 30 minutes or until fork can be inserted in chicken with ease. Garnish with remaining 2 tb cranberries.