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Curried Stuffed Chicken Breasts Recipe
|Chicken breasts||4 , boned and skinned|
|Seedless golden raisins||3 Tablespoon|
|Hot water||1⁄4 Cup (4 tbs)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Finely minced garlic||1⁄4 Teaspoon|
|Apple||1 , peeled, cored, and cut into 1/4" cubes|
|Freshly ground black pepper||To Taste|
|Heavy cream||1 Cup (16 tbs)|
|Curry powder||1 1⁄2 Teaspoon|
|Dry sherry||2 Tablespoon|
|Golden raisins||1⁄4 Cup (4 tbs) (For Garnish)|
|Sliced almonds||3 Tablespoon, toasted (For Garnish)|
Serving size: Complete recipe
Calories 2613 Calories from Fat 1381
% Daily Value*
Total Fat 158 g243.2%
Saturated Fat 82.7 g413.7%
Trans Fat 0.2 g
Cholesterol 824.6 mg274.9%
Sodium 1409.6 mg58.7%
Total Carbohydrates 127 g42.5%
Dietary Fiber 17.8 g71.1%
Sugars 73.4 g
Protein 179 g358.8%
Vitamin A 129.8% Vitamin C 57.7%
Calcium 51% Iron 65.1%
*Based on a 2000 Calorie diet
Place raisins in a small container. Add hot water and cover for 10-15 minutes while raisins plump.
Preheat oven to 425°.
Melt 1 tablespoon butter in a skillet over medium heat. Add onion, celery, and garlic. Cook, stirring often, until onion is transparent. Add bay leaf and apple. Stir and cook for 1 minute.
Squeeze raisins gently in a paper towel to remove excess liquid. Add to onion mixture. Stir in chutney. Remove from heat and let mixture cool.
Sprinkle chicken with salt and pepper. Spoon equal amounts of the filling in the center of each chicken breast. Bring up edges and fold chicken over the filling, securing with a toothpick.
Melt remaining 2 tablespoons butter in a shallow baking dish by placing it in a preheated oven for a few minutes.
Transfer chicken to baking dish, seam side down. Brush tops with melted butter. Bake at 425° for 10-15 minutes, basting occasionally during cooking. (Dish may be prepared ahead of time up to this point and refrigerated.)
Blend cream, curry powder, and sherry thoroughly. Pour over chicken. Bake 10-15 minutes more, basting once or twice.
Remove baking pan from oven. Transfer individual servings to warm plates. Garnish each with golden raisins and toasted sliced almonds.
Wine: French Pouilly Fume