1/2 cup shredded carrot
1/4 cup sliced green onion
1 tsp curry powder (or less)
1 tbsp margarine
1/2 cup soft bread crumbs
2 tbsp raisins
1 tbsp water
4 med chicken breast halves *
1/8 tsp salt
1/4 tsp paprika
1/4 cup low-fat plain yogurt
2 tsp orange marmalade
Directions
* 4 med (12 oz total) boned skinless chicken breast halves 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 1 chicken breast half, boned side up, between 2 pieces of clear
plastic wrap. Working from the center to the edges, pound lightly
with a meat mallet to 1/4" thickness. Remove plastic wrap. Repeat
with remaining chicken. Sprinkle chicken pieces lightly with salt.
Place 1/4 of the stuffing mixture on 1/2 of each chicken breast.
Fold the other half of the chicken breast over the filling. Secure
with a toothpick. Place chicken in an 8x8x2" baking dish. Sprinkle
with paprika.
Bake, covered, 350 deg F, for about 25 minutes or till chicken is
tender and no longer pink.
Meanwhile, combine yogurt and marmalade. To serve, dollop about 1
Tbspn yogurt mixture atop each piece of chicken.
******************************************************* **** Per
serving: 223 calories, 28 g protein, 12 g carbohydrates, 6 g fat, 73
mg cholesterol, 209 mg sodium, 363 mg potassium.
Servings: 4 servings
Chicken Breasts With Curried Stuffing Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Breast; Poultry
The History of Recipes
It is possible to track the history of written recipes far back into ancient history, at least as far as pharonic Egypt, and quite possibly further than that. However, mostly, these ancient records were just simple hieroglyphic instructions for meal preparation.
In fact, the oldest recipe in existence, according to experts are a few clay tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. Later on, in The time of the romans around 25BC a roman called Apicius compiled some scripts describing recipes enjoyed by the Romans. In his scrolls, Apicius describes how the roman meals were split into hors d`oeuvre, main meal and desserts, a style of dining still practiced today. Additionally, he tells us how the Roman chefs were skilled in the use of many herbs and spices, including many that are still in use today such as basil, rue and parsley. Later, in the fifteenth century, people returning from the crusades brought us many foods and herbs from Arab countries, including parsley, basil and rosemary. These new herbs and spices prompted an eruption in books on cookery, many of which are now in academic collections. By the time we get to the 1900s, cookery books were in high demand, mostly as a result of more people being able to read, more leisure time and disposable income. The arrival of television gave us cooking programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Chicken Breasts With Curried Stuffing recipe.
