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Chicken Breasts With Curried Stuffing

Diet.Chef's picture
  Shredded carrot 1⁄2 Cup (8 tbs)
  Sliced green onion 1⁄4 Cup (4 tbs)
  Curry powder 1 Teaspoon
  Margarine 1 Tablespoon
  Soft bread crumbs 1⁄2 Cup (8 tbs)
  Raisins 2 Tablespoon
  Water 1 Tablespoon
  Boneless skinless chicken breast halves 4 Medium
  Salt 1⁄8 Teaspoon
  Paprika 1⁄4 Teaspoon
  Low fat plain yogurt 1⁄4 Cup (4 tbs)
  Orange marmalade 2 Teaspoon

In a small saucepan cook carrot, green onion, and curry powder in margarine till vegetables are tender.
Remove from heat and stir in bread crumbs, raisins, and water.
Place one chicken breast half, boned side up, between two pieces of clear plastic wrap.
Working from the center to the edges, pound lightly with a meat mallet to 1/4 inch thickness.
Remove plastic wrap.
Repeat with remaining chicken.
Sprinkle chicken pieces lightly with salt.
Place one fourth of the stuffing mixture on one half of each chicken breast.
Fold the other half of the chicken breast over the filling.
Secure with a wooden toothpick.
Place chicken in an 8x8x2 inch baking dish.
Sprinkle with paprika.
Bake, covered, in a 350° oven about 25 minutes or till chicken is tender and no longer pink.
Meanwhile, combine yogurt and marmalade.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 750 Calories from Fat 170

% Daily Value*

Total Fat 19 g29.4%

Saturated Fat 4.2 g20.9%

Trans Fat 0.1 g

Cholesterol 202.9 mg67.6%

Sodium 727.6 mg30.3%

Total Carbohydrates 58 g19.2%

Dietary Fiber 6.6 g26.3%

Sugars 32.9 g

Protein 87 g173.9%

Vitamin A 293.8% Vitamin C 33%

Calcium 25.7% Iron 34.9%

*Based on a 2000 Calorie diet

Chicken Breasts With Curried Stuffing Recipe