Curried fruit-stuffed chicken breasts
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Golden raisins |
| 1½ | Sticks butter; melted | |
| 2 | cups | Finely chopped onion |
| 2 | cups | Finely chopped celery |
| 1 | teaspoon | Minced garlic |
| 4 | Bay leaves | |
| 4 | cups | Peeled & cubed apple |
| ¾ | cup | Chutney |
| 15 | Chicken breast halves (with skin) | |
| 2 | cups | Heavy cream |
| 1½ | tablespoon | Curry powder |
Directions
This next recipe comes from the one and only cooking class I've ever taken.
(At Dierberg's supermarket in St. Louis.) Place raisins in bowl. Add warm water to cover and let stand until they swell. Drain. Heat ½ stick of butter in skillet. Add onion, celery, garlic and bay leaves. Saute until softened. Add apple and stir for 1 minute. Stir in raisins and chutney. Cool and remove bay leaves. Flatten chicken breasts, skin side down. Season with salt and pepper. Divide raisin mixture among chicken. Fold in edges. Melt 1 stick butter in shallow baking dish and arrange chicken breasts, seam side down. Brush top with butter.
Bake at 425 degrees for 20 minutes, basting once. Blend cream and curry powder and pour over chicken breasts. Bake 10 minutes longer, basting occasionally. Posted to TNT - Prodigy's Recipe Exchange Newsletter by JordanzMom@... on Aug 26, 1997