This elegant yet simple dish features tender chicken breasts stuffed with a fragrant mixture of curry-spiced bread crumbs, plump raisins, and sautéed vegetables. The stuffing offers a delightful contrast of textures and flavors, balancing the warmth of curry powder with the sweetness of orange marmalade. The chicken is pounded thin for even cooking and then folded over the filling, secured with toothpicks, and baked until golden. A quick drizzle of low-fat yogurt mixed with orange marmalade adds a bright, creamy finish that cuts through the richness. Perfect for a weeknight dinner that feels special or a light lunch, this recipe brings together comforting home-style flavors with an international twist. ItâÂÂs a reliable choice for anyone looking to elevate their poultry game without spending hours in the kitchen.
Chicken Breasts With Curried Stuffing
Description
This elegant yet simple dish features tender chicken breasts stuffed with a fragrant mixture of curry-spiced bread crumbs, plump raisins, and saut&# 195;©ed vegetables. The stuffing offers a delightful contrast of textures and flavors, balancing the warmth of curry powder with the sweetness of orange marmalade. The chicken is pounded thin for even cooking and then folded over the filling, secured with toothpicks, and baked until golden. A quick drizzle of low-fat yogurt mixed with orange marmalade adds a bright, creamy finish that cuts through the richness. Perfect for a weeknight dinner that feels special or a light lunch, this recipe brings together comforting home-style flavors with an international twist. ItâÂÂs a reliable choice for anyone looking to elevate their poultry game without spending hours in the kitchen.Ingredients
Directions
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Preheat the oven to 350ðF (175ðC).
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Place 4 medium boned, skinless chicken breast halves between two sheets of plastic wrap.
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Using a meat mallet or rolling pin, pound the chicken from the center outwards until it is about 1/4 inch thick.
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In a small saucepan, melt 1 tablespoon of margarine over medium heat.
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Add 1/4 cup shredded carrot and 1/4 cup sliced green onion to the saucepan.
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Stir in 1 teaspoon of curry powder and cook until the vegetables are tender, about 3-4 minutes.
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Remove the saucepan from heat and stir in 1/2 cup soft bread crumbs, 2 tablespoons raisins, and 1 tablespoon water.
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Lightly sprinkle the pounded chicken breasts with salt on one side.
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Spoon one-quarter of the stuffing mixture onto one half of each chicken breast.
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Fold the other half of the chicken breast over the stuffing to enclose it.
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Secure the folded chicken breasts with toothpicks to keep the filling inside.
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Place the stuffed chicken breasts in an 8x8 inch baking dish.
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Sprinkle the chicken with 1/4 teaspoon paprika.
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Cover the baking dish and bake for 25 minutes, or until the chicken is no longer pink in the center.
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While the chicken bakes, mix 1/4 cup low-fat plain yogurt with 2 teaspoons orange marmalade in a small bowl.
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Remove the chicken from the oven and discard the toothpicks.
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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 138.8kcal
- % Daily Value *
- Total Fat 1.6g3%
- Saturated Fat 0.5g3%
- Cholesterol 1.6mg1%
- Sodium 823.4mg35%
- Total Carbohydrate 27.7g10%
- Dietary Fiber 2.9g12%
- Sugars 3.5g
- Protein 4.3g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
