This elegant yet simple dish features boneless, skinless chicken breasts pounded thin and filled with a fragrant mixture of shredded carrots, curry powder, and sweet raisins. The stuffing offers a delightful contrast of textures, with the soft bread crumbs binding the savory spices and crunchy vegetables. Baked until just tender, the chicken retains its moisture while absorbing the warm, aromatic flavors of the curry. A quick sauce of low-fat yogurt and orange marmalade is drizzled on top just before serving, adding a bright, tangy sweetness that cuts through the richness of the spices. Perfect for a weeknight dinner that feels special, this recipe is approachable for home cooks but impressive enough for guests. It pairs beautifully with steamed rice or roasted vegetables for a complete, balanced meal.
Chicken Breasts With Curried Stuffing
Description
This elegant yet simple dish features boneless, skinless chicken breasts pounded thin and filled with a fragrant mixture of shredded carrots, curry powder, and sweet raisins. The stuffing offers a delightful contrast of textures, with the soft bread crumbs binding the savory spices and crunchy vegetables. Baked until just tender, the chicken retains its moisture while absorbing the warm, aromatic flavors of the curry. A quick sauce of low-fat yogurt and orange marmalade is drizzled on top just before serving, adding a bright, tangy sweetness that cuts through the richness of the spices. Perfect for a weeknight dinner that feels special, this recipe is approachable for home cooks but impressive enough for guests. It pairs beautifully with steamed rice or roasted vegetables for a complete, balanced meal.Ingredients
Directions
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Preheat your oven to 350F (175C).
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In a small saucepan over medium heat, melt the margarine. Add the shredded carrots, sliced green onions, and curry powder.
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Cook the vegetable mixture, stirring occasionally, until the carrots and onions are tender, about 5-7 minutes. Remove from heat.
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Stir the soft bread crumbs, raisins, and water into the hot vegetable mixture until well combined. Set aside to cool slightly.
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Place each chicken breast half between two sheets of plastic wrap or in a zip-top bag. Using a meat mallet or rolling pin, pound the chicken to an even 1/4-inch thickness.
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Lightly sprinkle both sides of the pounded chicken breasts with salt.
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Divide the stuffing mixture evenly among the four chicken breasts, placing the mixture on one half of each breast.
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Fold the empty half of the chicken breast over the stuffing to enclose it. Secure the edges with toothpicks to keep the stuffing inside.
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Arrange the stuffed chicken breasts in an 8x8-inch baking dish. Sprinkle the tops with paprika.
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Cover the dish with foil and bake in the preheated oven for 25 minutes, or until the chicken is cooked through and no longer pink in the center.
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While the chicken bakes, combine the low-fat plain yogurt and orange marmalade in a small bowl until smooth.
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Remove the chicken from the oven. Discard the foil.
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Dollop about 1 tablespoon of the yogurt-marmalade mixture atop each piece of chicken before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 327.1kcal
- % Daily Value *
- Total Fat 6.2g10%
- Saturated Fat 1.8g9%
- Cholesterol 86.7mg29%
- Sodium 911.4mg38%
- Total Carbohydrate 31.5g11%
- Dietary Fiber 3.5g15%
- Sugars 6.3g
- Protein 35.6g72%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
