Curried Stuffed Chicken Breasts
|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)|
Flatten chicken breasts with a mallet.
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