| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Home2 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
tb |
Butter |
| 1/4 |
c |
Chopped onion |
| 2 |
tb |
Chopped celery |
| 1 1/2 |
c |
Peeled/chopped Granny Smith apples |
| 1 |
ts |
Curry powder |
| 1/4 |
c |
Golden raisins |
| 4 |
|
Skinless/boneless chicken breasts |
| 1 |
c |
All-purpose flour |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Butter |
| 3/4 |
ts |
Curry powder |
| 2/3 |
c |
Chicken stock |
| 3/4 |
c |
Apple juice |
| 1 |
ts |
Minced garlic |
|
|
Salt and pepper |
INSTRUCTIONS
Directions: Heat the 1 T. olive oil and 1 T. butter in a large saut.
pan. Add the onion and celery and saut. until tender, about 5
minutes. Add the garlic, apples, curry powder, and raisins. Cook for
about 3 minutes to blend flavors. Slice a pocket into each chicken
breast and stuff about 1 tablespoon of the filling into each pocket.
Flour each chicken breast on both sides. Heat the 1 T. olive oil and
1 T. butter in another saut. pan and cook the stuffed chicken breasts
on both sides until cooked through. Remove chicken. In the same pan,
add the curry powder, chicken stock, apple juice and minced garlic.
Whisk to combine and cook for 4-5 minutes until slightly thickened.
Serve over chicken breasts.
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