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).