Chicken Breasts with Curried Apple Stuffing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 teaspoons vegetable oil, divided |
1/4 cup finely chopped onion |
2 tablespoons finely chopped celery |
1 3/4 cups chopped peeled granny smith apple (about 3/4 pound) |
1 3/4 teaspoons curry powder, divided |
1/4 cup golden raisins |
1/2 teaspoon minced garlic |
1 (10 1/2-ounce) can low-salt chicken broth, divided |
4 (4-ounce) skinned, boned chicken breast halves |
3/4 cup apple juice |
1 large garlic clove, minced |
1 teaspoon cornstarch |
1 teaspoon water |
Directions:
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.
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.
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.
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.
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.
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