Apple & Raisin-Stuffed Chicken Breasts on Curried Rice
A Watkins recipe from at the Sneaky Kitchen
Home of Fuller Brush & Stanley Home Products at http://sneakykitchen.com
6 boneless, skinless chicken breast halves
Preheat oven to 350°F/180°C. Pound chicken breasts with meat mallet to increase size by half. Mix apple, raisins, almonds, parsley, salt & pepper. Place spoonful of stuffing in center of each breast & roll up. (save leftover stuffing for rice.) Place breasts seam side down on baking sheet coated with Cooking Spray. Sprinkle with paprika & bake 40-50 minutes or until chicken tests done. Meanwhile, prepare sauce: Stir Snack & Dip Seasoning into yogurt; set aside to let flavors develop.
Prepare rice: Heat oil in heavy lidded saucepan. Add onion, curry powder & cinnamon; sauté until tender. Add soup base & water; bring to a boil. Stir in rice; cover & reduce heat to low. Simmer until liquid is absorbed; about 20 minutes. About 5 minutes before rice is done, stir in reserved stuffing. Place rice on serving platter; top with chicken breasts. Spoon or pour yogurt sauce over chicken; sprinkle with paprika to add color. Serves 6.