Curried Chicken Rolls
Yield
1 recipePrep
25 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | medium |
onions
|
|
| 1 | tablespoon |
margarine
|
|
| ¾ | cup |
rice, cooked
|
|
| ¼ | cup |
raisins, seedless
|
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 1 | teaspoon |
curry powder
|
|
| 1 | teaspoon |
brown sugar
|
|
| ½ | teaspoon |
poultry seasoning
|
|
| 1 | pinch |
garlic powder
|
*
|
| 2 | each |
chicken breast halves, boneless, skinless
|
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
olive oil
|
|
| ½ | cup |
white wine
dry |
*
|
| 1 | teaspoon |
chicken bouillon, powdered
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | medium |
onions
|
|
| 15 | ml |
margarine
|
|
| 177 | ml |
rice, cooked
|
|
| 59 | ml |
raisins, seedless
|
|
| 15 | ml |
parsley leaves
chopped |
|
| 5 | ml |
curry powder
|
|
| 5 | ml |
brown sugar
|
|
| 2.5 | ml |
poultry seasoning
|
|
| 1 | pinch |
garlic powder
|
*
|
| 2 | each |
chicken breast halves, boneless, skinless
|
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 15 | ml |
olive oil
|
|
| 118 | ml |
white wine
dry |
*
|
| 5 | ml |
chicken bouillon, powdered
|
*
|
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
