Poultry

  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
1 cup/250 mL diced apple
1/2 cup/125 mL golden raisins
1/2 cup/125 mL sliced almonds, toasted
1 tbsp/15 mL Parsley
Freshly-ground Sea Salt and  Black Pepper, to taste
Paprika to taste
1 cup/250 mL plain yogurt
4 tbsp/60 mL Cool Curry Snack & Dip Seasoning
1 tbsp/15 mL Grapeseed Oil (favorite flavor)
1 medium onion, chopped
1 tsp/5 mL Curry Powder
1/4 tsp/1.2 mL Cinnamon
2 tsp/10 mL Chicken Soup Base
2 cups/500 mL water
1 cup/250 mL basmati rice
1 to 1-1/2 cups/250-375 mL reserved stuffing (from above)

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.