CURRIED CHICKEN CUTLETS

By curly

Ingredients

• 4 (4-ounce) skinned, boned, chicken breast halves
• 1 Tbsp curry powder, divided 1
• 2 Tbsps all-purpose flour
• 1/4 tsp salt
• 1/4 tsp ground red pepper
• Vegetable cooking spray
• 1 (14 1/2-ounce) can no-salt-added stewed tomatoes, undrained
• 2 tsps olive oil
• 1 cup vertically sliced onion
• 2 garlic cloves, minced
• 1/3 cup golden raisins
• 1/4 cup plain low-fat yogurt

Details

Servings 4

Preparation

Step 1

Place each piece of chicken between 2 sheets of heavy-duty plastic wrap, and flatten to ¼-inch thickness, using a meat mallet or rolling pin.

Combine 1 tsp curry powder and next 3 ingredients in a shallow dish; dredge chicken in flour mixture. Set aside.

Coat a nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add onion and garlic; sauté 3 minutes.

Push onion and garlic to side of skillet; add chicken, and cook 2 minutes on each side or until browned.

Add remaining curry powder, tomatoes, and raisins; reduce heat to medium and cook 4 minutes, turning chicken once.

Place chicken on a serving platter; spoon sauce over chicken.

Top with yogurt; garnish with parsley if desired.