Curried Chicken Cutlets

Recipe Ingredients

4		Skinned boned chicken breast halves - (4-ounce)
1 tablespoon	15ml	Curry powder - divided
2 tablespoons	30ml	All-purpose flour
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Ground red pepper
		Vegetable cooking spray
2 teaspoons	10ml	Olive oil
1 cup	62g / 2.2oz	Vertically sliced onion
2		Garlic - minced
14 1/2 oz	411g	No-salt-added stewed tomatoes - (1 can) undrained
1/3 cup	53g / 1.9oz	Golden raisins
1/4 cup	59ml	Plain low-fat yogurt
		Fresh parsley sprigs - (optional)

Recipe Instructions

Place each piece of chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin.

Combine 1 teaspoon curry powder and next 3 ingredients in a shallow dish; dredge chicken in flour mixture. Set aside.

Coat a nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add onion and garlic; saute 3 minutes. Push onion and garlic to side of skillet; add chicken, and cook 2 minutes on each side or until browned. Add remaining curry powder, tomatoes, and raisins; reduce heat to medium, and cook 4 minutes, turning chicken once. Yield: 4 servings (serving size: 3 ounces chicken, 1/4 cup plus 2 tablespoons sauce, and 1 tablespoon yogurt).

Source:
Cooking Light, Mar/Apr 1993, page 98

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