Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light May 1997

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

244 calories; calories from fat 17%; fat 4.6g; saturated fat 1g; mono fat 1.3g; poly fat 1.6g; protein 27.7g; carbohydrates 23.3g; fiber 2.5g; cholesterol 66mg; iron 1.8mg; sodium 105mg; calcium 33mg.
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