Chicken Breasts With Curried Stuffing
By: Bunny
Published: Wednesday, March 16, 2011 - 8:54pm

Ingredients




1/2 cup shredded carrot
1/4 cup sliced green onion
1 teaspoon curry powder
1 tablespoon margarine
1/2 cup soft bread crumbs
2 tablespoons raisins
1 tablespoon water
4 small (12 ounces total) boneless, skinless chicken breast halves
1/8 teaspoon salt
1/4 teaspoon paprika
1/4 cup plain low-fat yogurt
2 teaspoons orange marmalade

Preparation

1 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. 2 Place one chicken breast half, boned side up, between two pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet to 1/4-inch thickness. Remove plastic wrap. Repeat with remaining chicken. Sprinkle chicken pieces lightly with salt. 3 Place one-fourth of the stuffing mixture on one half of each chicken breast. Fold the other half of the chicken breast over the filling. Secure with a wooden toothpick. Place chicken in an 8x8x2-inch baking dish. Sprinkle with paprika. 4 Bake, covered, in a 350 degree F oven about 25 minutes or until chicken is tender and no longer pink. 5 Meanwhile, combine yogurt and marmalade. To serve, dollop about 1 tablespoon yogurt mixture atop each piece of chicken. Makes 4 servings. 6 Make-Ahead Tip: Prepare chicken as above but do not bake. Cover and chill up to 4 hours. To serve, bake, uncovered, in a 350 degree F oven for 35 to 40 minutes or until chicken is tender and no longer pink. Serve as above.