Stuffed Chicken Breast in Curry Sauce over Roasted Potatoes and Cauliflower (Aria Kagan) Recipe

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Stuffed Chicken Breast in Curry Sauce over Roasted Potatoes and Cauliflower (Aria Kagan)
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  1. Potatoes and cauliflower:
  2. Preheat the oven to 350 degrees F.
  3. On a large baking sheet toss together the cauliflower, potatoes, chervil, raisins, olive oil and salt and pepper, to taste. Arrange in a single layer on the baking sheet and roast until the potatoes are tender, about 25 minutes. Remove the potatoes to a bowl and set aside.
  4. Chicken: In a blender or food processor, combine the grapes, walnuts and dates and blend until smooth.
  5. Put the chicken breasts between 2 sheets of plastic wrap and, using a meat mallet, pound the chicken until evenly flat and thin. Remove the top sheet of plastic. Season the chicken with salt and pepper, to taste. Divide the grape mixture between the chicken breasts, topping each piece with about 2 tablespoons of the filling. Using the plastic as your guide, roll up the chicken around the filling.
  6. Put the flour, eggs and bread crumbs in separate dishes. Season the bread crumbs with the garlic powder, onion powder and salt. Dip the chicken rolls into the flour, coating completely, then into the egg and finally into the bread crumbs. Chicken should be coated completely with each step of the breading process.
  7. Heat 2 tablespoons of oil in a large oven-proof skillet over medium-high heat. Pan fry the chicken until golden brown on all sides, turning after a few minutes on each side. Transfer the pan to the oven and bake until cooked through, about 15 minutes.
  8. Curry sauce: Melt the butter in a skillet over medium heat, then add the onion and curry powder. Cook for 2 minutes then whisk in the flour and cook for 1 minute. Whisk in the chicken stock and bring to a simmer. Whisk until the sauce is thickened and smooth.
  9. Remove the chicken from the oven to a cutting board and slice. Spoon a bed of potatoes and cauliflower on each serving plate and top with curry sauce.
  10. Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1549.28 Kcal (6487 kJ)
Calories from fat 509.2 Kcal
% Daily Value*
Total Fat 56.58g 87%
Cholesterol 362.71mg 121%
Sodium 2552.61mg 106%
Potassium 3017.93mg 64%
Total Carbs 184.12g 61%
Sugars 45.64g 183%
Dietary Fiber 18.9g 76%
Protein 88.18g 176%
Vitamin C 88.9mg 148%
Vitamin A 0.1mg 2%
Iron 9.4mg 52%
Calcium 304.3mg 30%
Amount Per 100 g
Calories 155.14 Kcal (650 kJ)
Calories from fat 50.99 Kcal
% Daily Value*
Total Fat 5.67g 87%
Cholesterol 36.32mg 121%
Sodium 255.61mg 106%
Potassium 302.21mg 64%
Total Carbs 18.44g 61%
Sugars 4.57g 183%
Dietary Fiber 1.89g 76%
Protein 8.83g 176%
Vitamin C 8.9mg 148%
Iron 0.9mg 52%
Calcium 30.5mg 30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 34.9
  • 41

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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