Stuffed Chicken Breasts
Preheat oven to 350°F/180°C. Pound chicken breasts with meat mallet to increase
size by half. Mix apple, raisins, almonds, parsley, salt and pepper. Place a
spoonful of stuffing in center of each breast and roll up. (There will be
stuffing left over; save 1 to 1-1/2 cups of this for rice.) Place breasts seam
side down on baking sheet coated with Watkins Cooking Spray. Sprinkle with
paprika and 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.
Curried Rice Heat oil in heavy lidded saucepan. Add onion, curry powder and
cinnamon; sauté until tender. Add soup base and water; bring to a boil. Stir in
rice; cover and 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.
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on the Sneaky Kitchen This delicious recipe was published in a Watkins catalog. For maximum
flavor and quality, prepare only with Watkins high quality ingredients as indicated.
