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

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

nancyjoyce's Review

October 19, 2010
I found the flavor of this recipe to be excellent. The filling made more than enough for the four breasts. I put a spoon full on top of each breast then a spoonful of the sauce.I also used Apple cider instead of juice. I will make this again, and time myself better if making for company. I served this with parsley potatoes and green peas! awsome flavor! We all loved it!

Delicious flavors

October 15, 2015
This makes a lot of apple filling. But instead of cutting a pocket in the breast, I pounded them to even thickness, salted and peppered them, and browned 4-5 minutes on each side, kept them warm while making the sauce, then put the apple filler and sauce on top. This recipe was written before it became hard to find 4 ounce chicken breasts. To keep the portion size, cut 8 ounce breasts in half. Really delicious. I'll freeze some of my apples from an abundant fall crop and use them this winter for this dish. Great with CL's Buttermilk Mashed Potatoes and Snap Pea and Radish Saute.