- 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
- calories 244
- caloriesfromfat 17 %
- fat 4.6 g
- satfat 1 g
- monofat 1.3 g
- polyfat 1.6 g
- protein 27.7 g
- carbohydrate 23.3 g
- fiber 2.5 g
- cholesterol 66 mg
- iron 1.8 mg
- sodium 105 mg
- calcium 33 mg
How to Make It
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.