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Curried Chicken Rolls

creative.chef's picture
  Whole chicken breasts 2 , split, skinned and boned
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Butter/Margarine 1 Tablespoon
  Onion 1⁄2 Medium, finely chopped
  Cooked rice 3⁄4 Cup (12 tbs)
  Raisins 1⁄4 Cup (4 tbs)
  Chopped parsley 1 Tablespoon
  Curry powder 1 Teaspoon
  Brown sugar 1 Teaspoon
  Poultry seasoning 1⁄2 Teaspoon
  Garlic powder 1 Pinch
  Vegetable oil 1 Tablespoon
  Dry white wine 1⁄2 Cup (8 tbs)
  Instant chicken bouillon granules 1 Teaspoon

Pound chicken breasts between 2 pieces of plastic wrap to 3/8 inch thickness; sprinkle with salt and pepper.
Melt butter in medium-sized skillet over medium heat.
Add onion; cook and stir about 3 minutes or until soft.
Remove from heat.
Add rice, raisins, parsley, curry powder, brown sugar, poultry seasoning and garlic powder; mix well.
Divide rice mixture into 4 equal portions.
Spoon 1 portion onto each chicken breast.
Roll up chicken jelly-roll fashion; secure with wooden toothpicks.
Heat oil in large skillet over medium heat; add chicken rolls.
Cook about 15 minutes or until brown on all sides.
Add wine and bouillon.
Cover; simmer 30 minutes or until chicken is tender.
Garnish as desired.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1120 Calories from Fat 292

% Daily Value*

Total Fat 33 g50.8%

Saturated Fat 11.1 g55.7%

Trans Fat 0.1 g

Cholesterol 231.8 mg77.3%

Sodium 2389.1 mg99.5%

Total Carbohydrates 98 g32.7%

Dietary Fiber 6.3 g25.3%

Sugars 37.7 g

Protein 87 g173.5%

Vitamin A 36.6% Vitamin C 56.2%

Calcium 17.3% Iron 50.8%

*Based on a 2000 Calorie diet

Curried Chicken Rolls Recipe