Chicken Breasts With Curried Stuffing
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Sliced green onion||1⁄4 Cup (4 tbs)|
|Curry powder||1 Teaspoon|
|Soft bread crumbs||1⁄2 Cup (8 tbs)|
|Boneless skinless chicken breast halves||4 Medium|
|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.