Stuffed Chicken Breasts

Recipe Ingredients

4 cups	250g / 8.8oz	Chicken breast halves (large)
3 tablespoons	45ml	Seedless raisins
2 tablespoons	30ml	Margarine
1/2 cup	31g / 1.1oz	Chopped onion
1/2 cup	55g / 1.9oz	Chopped celery
1/4 teaspoon	1.3ml	Minced garlic
1		Bay leaf
1 cup	146g / 5.1oz	Chopped peeled apple
2 tablespoons	30ml	Chopped water chestnuts
1 cup	237ml	Skim milk
1 teaspoon	5ml	Curry powder
2 tablespoons	30ml	Flour

Recipe Instructions

Preheat oven to 425 degrees. Bone the chicken breasts. Put the raisins into a bowl and cover with warm water. Set aside and allow mixture to swell.

Place onions, celery, garlic and bay leaf into a skillet. Cook, stirring often until the onion is wilted. Remove the bay leaf. Add the chopped apple. Cook for about 2 minutes, stirring occasionally.

Squeeze the raisins to extract the liquid. Add them to the apple mixture. Stir in the water chestnuts and remove the mixture from the heat. Let cool.

Loosen the skin on chicken breasts and spoon filling between skin and breast. Add margarine to a skillet. Brown lightly and transfer them to a baking dish. Bake for 20 minutes.

Add the milk, curry powder and flour to the skillet. Mix, cooking gently until the mixture thickens. Pour over the chicken breasts, and cook another 15 minutes. Serve on warmed plates. Garnish with lemon wedges or parsley.

This recipe yields 4 servings.

Nutritional Analysis Per Serving: Calories 335; Fat (grams) 14; Percent calories from fat 37; Percent polyunsaturated 13; Percent saturated 8; Percent monounsaturated 16; Cholesterol (milligrams) 84; Sodium (milligrams) 170; Protein (grams) 32; Carbohydrate (grams) 20; Fiber (grams) 2.

Source:
Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.