Curried Chicken Rolls
Submitted by don08nie
Flattened chicken breasts stuffed with curried rice, sweet raisins, and herbs, then pan-browned and simmered in white wine. An elegant weeknight main that looks fancy but comes together in about an hour.
YIELD
1 recipePREP
25 minCOOK
45 minREADY
1 hrsThink of these as the dinner party trick you pull out when you want to impress without breaking a sweat. Chicken breasts get pounded thin, rolled around a fragrant stuffing of curried rice and plump raisins, then browned to a golden crust in the skillet.
The real magic happens when you pour in dry white wine and let everything simmer together. The sauce picks up all those pan drippings and curry spice, turning into something you’ll want to spoon over every last bite.
Simple enough for a Tuesday, elegant enough for company.
Chef Tips
- Pound your chicken breasts between plastic wrap to an even thickness so they roll without tearing.
- Use day-old cooked rice for the stuffing. Freshly cooked rice can be too sticky and wet.
- Secure each roll with a toothpick or kitchen twine so they hold their shape while browning.
- Let the rolls rest a few minutes after cooking before slicing to show off that pretty spiral.
Ingredients
Directions
To prepare onion, peel skin from onion; cut in half through the root.
Reserve one half for another use.
Place other hall, cut side down, on cutting board.
To coarsely chop onion, hold knife horizontally Make cuts parallel to board, almost to root end.
Next, make vertical, lengthwisecuts, then slice across cuts to root end.
Melt butter in large skillet over medium heat until foamy.
Add onion; cook and stir about 3 minutes or until onion is soft.
Remove from heat.
Stir rice, raisins, parsley, curry, brown sugar, poultry seasoning and garlic powder into skillet, mix well.
Flatten chicken breasts to ⅜ inch thickness. Sprinkle with salt and pepper.
Divide rice mixture evenly among chicken breasts; spread to within 1 inch of edges.
Roll up each chicken breast from short end, jelly-roll style; enclosed.
Heat oil in large skillet over medium heat; add chicken rolls.
Cook 15 minutes or until rolls are brown on all sides.
Add wine and bouillon to skillet; carefully stir until granules are dissolved.
Cover; simmer 30 minutes or until chicken is tender
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