Curried Chicken Rolls
|Whole chicken breasts||2 , split, skinned and boned|
|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.