RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 519
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| Recipe Name: |
Chicken Breasts with Curried Apple Stuffing |
| Source: |
, May 1997 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
Meat |
| Ethnicity: |
American |
Kosher for Passover: |
Yes |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.70
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| # Sides Included: |
1 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
0 |
| Comments: |
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Ingredients:
1.75 Teaspoons curry powder, sweet divided
4 6-ozs chicken breast, boneless, skinless
0.75 Cup juice, apple
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Directions:
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.
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.
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.
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.
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.
Serving size: 1 chicken breast half and 1/4 cup sauce
CALORIES 244(17% from fat)
FAT 4.6g (sat 1g,mono 1.3g,poly 1.6g)
PROTEIN 27.7g
CHOLESTEROL 66mg
CALCIUM 33mg
SODIUM 105mg
FIBER 2.5g
IRON 1.8mg
CARBOHYDRATE 23.3g |
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| Nutrition per Serving: |
| Calories: |
323 |
Total Carbs: |
21.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
96.0 |
Fat: |
2.9 |
Protein: |
44.40 |
| Fiber: |
0.83 |
Sodium: |
135.56 |
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