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Chicken Breasts with Curried Apple Stuffing

Yield 4 servings (serving size: 1 chicken breast half and 1/4 cup sauce)

Ingredients

  • 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

Nutrition Information

  • 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.