Chicken Breasts with Curried Apple Stuffing

posted by Sue Freeman 08-05-98 4:34 PM

CookWare(tm) from Cooking Light(r)

Chicken Breasts With Curried Apple Stuffing

Source: Cooking Light year: 1997 issue: May page: 128

2 teaspoons vegetable oil, divided
1/4 cup finely chopped onion
2 tablespoons finely chopped celery
1-3/4 cups chopped peeled Granny Smith apple (about 3/4 pound)
1-3/4 teaspoons curry powder, divided
1/4 cup golden raisins
1/2 teaspoon minced garlic
1 (10-1/2-ounce) can low-salt chicken broth, divided
4 (4-ounce) skinned, boned chicken breast halves
3/4 cup apple juice
1 large garlic clove, minced
1 teaspoon cornstarch
1 teaspoon water

Heat 1 teaspoon oil in a non-stick skillet over medium-high heat.

Add onion and celery; saute 5 minutes or until tender.

Add apple and 1 teaspoon curry powder; saute 3 minutes or until apple is tender.

Stir in raisins, 1/2 teaspoon minced garlic, and 1/3 cup broth; cook 4 minutes or until liquid almost evaporates.

Spoon apple mixture into a small bowl; set aside.

Cut a horizontal slit through the thickest portion of each breast half to form a pocket. Stuff about 1/4 cup apple mixture into each pocket.

Heat 1 teaspoon oil in skillet over medium-high heat.

Add chicken; saute 6 minutes on each side or until done. Remove chicken from skillet; set aside.

Add 3/4 teaspoon curry powder, remaining broth, apple juice, and garlic to skillet. Bring to a boil; cook 5 minutes or until reduced to 1 cup.

Combine cornstarch and water; stir well. Add to broth mixture in skillet; stir with a whisk.

Bring to a boil; cook 1 minute, stirring constantly.

Return chicken to skillet; cover and simmer 2 minutes or until heated.

Serve sauce with chicken.

Yield: 4 servings (serving size: 1 chicken breast half and 1/4 cup sauce).

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