Chicken Breasts with Curried Stuffing
Submitted by Melktert
Pounded chicken breasts stuffed with a curry-spiced filling of carrots, raisins, and bread crumbs, then baked until tender and topped with a tangy yogurt-marmalade sauce. Low-calorie comfort with bold flavor.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minStuffed chicken breasts sound fancy, but this recipe proves they belong on a weeknight table.
Boneless breasts get pounded thin, wrapped around a curry-scented filling of shredded carrots, plump raisins, and soft bread crumbs, then baked until the chicken is juicy and the stuffing is warm throughout.
The real surprise? A quick yogurt and orange marmalade sauce spooned on top. That sweet-tart creaminess against the warm curry spice is the kind of contrast that makes you close your eyes mid-bite.
Ready in about an hour with minimal cleanup, this is a keeper for anyone who wants something a little more interesting than the usual baked chicken.
Kitchen Tips
- Pound the chicken between plastic wrap to prevent tearing. Even thickness means even cooking.
- Don’t overstuff the breasts. A thin, even layer of filling folds and seals much better than a heaping mound.
- Secure each piece with a toothpick so the filling stays put. Just remember to remove them before serving!
Ingredients
Directions
In a small saucepan cook carrot, green onion, and curry powder in margarine until vegetables are tender.
Remove from heat and stir in bread crumbs, raisins, and water.
Place 1 chicken breast half, boned side up, between 2 pieces of clear plastic wrap.
Working from the center to the edges, pound lightly with a meat mallet to ¼ inch thickness.
Remove plastic wrap. Repeat with remaining chicken.
Sprinkle chicken pieces lightly with salt.
Place ¼ of the stuffing mixture on ½ of each chicken breast.
Fold the other half of the chicken breast over the filling.
Secure with a toothpick.
Place chicken in an 8×8×2 inch baking dish .
Sprinkle with paprika.
Bake, covered, 350℉ (180℃) F, for about 25 minutes or until chicken is tender and no longer pink.
Meanwhile, combine yogurt and marmalade.
To serve, dollop about 1 tablespoon yogurt mixture atop each piece of chicken.
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