Chicken Breasts w/ Curried Apple Stuffing  

Servings:  4

Nutritional Analysis
296 Calories 5.6 Grams of Fat
 
Amount: Ingredients:
¼ cup

 Finely chopped onion
2 T. Finely chopped celery
1 ¾ cups chopped Granny Smith apples
1 ¾ tsp. curry powder, divided
¼ cup  golden raisins
½ tsp. minced garlic
1 (10.5 oz.) can low sodium chicken broth, divided
4 (4 oz.)  skinless, boneless chicken breast halves
1 tsp. vegetable oil
¾ cup  apple juice
1 large  garlic clove, minced
1 tsp.  cornstarch
1 tsp.  water

Add onion and celery; sauté in non-fat cooking spray 5 minutes or until tender.  Add apple and 1 tsp. curry powder; sauté 3 minutes or until apple is tender.  Stir in raisins, ½ tsp. 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 ¼ apple mixture into each pocket.

Heat 1 tsp. 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 ¾ tsp. curry powder, remaining broth, apple juice, and 1 minced garlic clove 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 w/ 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.