Difference between revisions of "Chicken Breasts with Curried Stuffing"
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* 2 tsp [[orange marmalade]] | * 2 tsp [[orange marmalade]] | ||
| − | == | + | == Procedures == |
# In a small saucepan cook [[carrot]], [[green onion]], and [[curry]] powder in [[margarine]] till vegetables are tender. | # In a small saucepan cook [[carrot]], [[green onion]], and [[curry]] powder in [[margarine]] till vegetables are tender. | ||
# Remove from heat and stir in bread crumbs, [[raisins]], and [[water]]. | # Remove from heat and stir in bread crumbs, [[raisins]], and [[water]]. | ||
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# To serve, dollop about 1 tsp [[yogurt]] mixture atop each piece of [[chicken]]. | # To serve, dollop about 1 tsp [[yogurt]] mixture atop each piece of [[chicken]]. | ||
| − | [[Category:Chicken breast Recipes]] | + | ==References== |
| − | [[Category:Curry Recipes]] | + | <references/> |
| − | [[Category:Low-calorie Recipes]] | + | [[Category:Chicken breast Recipes]] |
| − | [[Category:Marmalade Recipes]] | + | [[Category:Curry Recipes]] |
| − | [[Category:Raisin Recipes]] | + | [[Category:Low-calorie Recipes]] |
| − | [[Category:Green onion Recipes]] | + | [[Category:Marmalade Recipes]] |
| − | [[Category:Yogurt Recipes]] | + | [[Category:Raisin Recipes]] |
| − | [[Category:Breadcrumb Recipes]] | + | [[Category:Green onion Recipes]] |
| + | [[Category:Yogurt Recipes]] | ||
| + | [[Category:Breadcrumb Recipes]] | ||
[[Category:Carrot Recipes]] | [[Category:Carrot Recipes]] | ||
Latest revision as of 10:46, 15 July 2012
Ingredients
- ½ cup shredded carrot
- ¼ cup sliced green onion
- 1 tsp curry powder (or less)
- 1 tbsp margarine
- ½ cup soft bread crumbs
- 2 tbsp raisins
- 1 tbsp water
- 4 medium (12 oz total) boned skinless chicken breast halves
- ⅛ tsp salt
- ¼ tsp paprika
- ¼ cup low-fat plain yogurt
- 2 tsp orange marmalade
Procedures
- In a small saucepan cook carrot, green onion, and curry powder in margarine till vegetables are tender.
- Remove from heat and stir in bread crumbs, raisins, and water.
- Place 1 chicken breast half, boned side up, between 2 pieces of clear plastic wrap.
- Working from the center to the edges, pound lightly with a meat mallet to ¼" thickness.
- Remove plastic wrap.
- Repeat with remaining chicken.
- Sprinkle chicken pieces lightly with salt.
- Place ¼ of the stuffing mixture on ½ of each chicken breast.
- Fold the other half of the chicken breast over the filling.
- Secure with a toothpick.
- Place chicken in an 8x8x2" baking dish.
- Sprinkle with paprika.
- Bake, covered, 350°F for about 25 minutes or till chicken is tender and no longer pink.
- Meanwhile, combine yogurt and marmalade.
- To serve, dollop about 1 tsp yogurt mixture atop each piece of chicken.
