Chicken Breasts with Curried Stuffing
Yield
4 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
carrots
shredded |
|
| ¼ | cup |
scallions, spring or green onions
sliced |
|
| 1 | teaspoon |
curry powder
or less |
|
| 1 | tablespoon |
margarine
|
|
| ½ | cup |
bread crumbs
soft |
|
| 2 | tablespoons |
raisins, seedless
|
|
| 1 | tablespoon |
water
|
|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| ⅛ | teaspoon |
salt
|
|
| ¼ | teaspoon |
paprika
|
|
| ¼ | cup |
yogurt, low-fat
|
|
| 2 | teaspoons |
orange marmalade
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
carrots
shredded |
|
| 59 | ml |
scallions, spring or green onions
sliced |
|
| 5 | ml |
curry powder
or less |
|
| 15 | ml |
margarine
|
|
| 118 | ml |
bread crumbs
soft |
|
| 3E+1 | ml |
raisins, seedless
|
|
| 15 | ml |
water
|
|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 0.6 | ml |
salt
|
|
| 1.3 | ml |
paprika
|
|
| 59 | ml |
yogurt, low-fat
|
|
| 1E+1 | ml |
orange marmalade
|
|
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 8x8x2 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.
