Chicken Breasts with Curried Apple Stuffing

By Lv2Cook

Ingredients

• 2 teaspoons vegetable oil divided
• 1/4 cup finely chopped onion
• 2 tablespoons finely chopped celery
• 1 3/4 cups chopped peeled Granny Smith apple (about 3/4 pound)
• 1 3/4 teaspoons curry powder divided
• 1/4 cup golden raisins
• 1/2 teaspoon minced garlic
• 1 (10 1/2-ounce) can low-salt chicken broth divided
• 4 (4-ounce) skinned, boned, chicken breast halves
• 3/4 cup apple juice
• 1 large garlic clove minced
• 1 teaspoon cornstarch
• 1 teaspoon water

Preparation

Step 1

Heat 1 teaspoon oil in a non-stick skillet over medium-high heat. Add onion and celery; sauté 5 minutes or until tender. Add apple and 1 teaspoon curry powder; sauté 3 minutes or until apple is tender. Stir in raisins, 1/2 teaspoon minced garlic, and 1/3 cup broth; cook 4 minutes or until liquid almost evaporates. Spoon apple mixture into a small bowl; set aside.

Cut a horizontal slit through the thickest portion of each breast half to form a pocket. Stuff about 1/4 cup apple mixture into each pocket.

Heat 1 teaspoon oil in skillet over medium-high heat. Add chicken; sauté 6 minutes on each side or until done. Remove chicken from skillet; set aside.

Add 3/4 teaspoon curry powder, remaining broth, apple juice, and garlic to skillet. Bring to a boil; cook 5 minutes or until reduced to 1 cup.

Combine cornstarch and water; stir well. Add to broth mixture in skillet; stir with a whisk. Bring to a boil; cook 1 minute, stirring constantly. Return chicken to skillet; cover and simmer 2 minutes or until heated. Serve sauce with chicken.

Serving Size: 1 chicken breast half and 1/4 cup sauce