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1/2
cup shredded carrot
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1/4
cup sliced green onion
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1/2
- 1
teaspoon curry powder
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1
tablespoon margarine
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1/2
cup soft bread crumbs
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2
tablespoons raisins
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1
tablespoon water
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4
small (12 ounces total) boneless, skinless chicken breast halves
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1/8
teaspoon salt
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1/4
teaspoon paprika
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1/4
cup plain low-fat yogurt
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2
teaspoons orange marmalade
1. In a small saucepan cook carrot, green onion, and curry powder in margarine until vegetables are tender. Remove from heat and stir in bread crumbs, raisins, and water.
2. Place one chicken breast half, boned side up, between two pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet to 1/4-inch thickness. Remove plastic wrap. Repeat with remaining chicken. Sprinkle chicken pieces lightly with salt.
3. Place one-fourth of the stuffing mixture on one half of each chicken breast. Fold the other half of the chicken breast over the filling. Secure with a wooden toothpick. Place chicken in an 8x8x2-inch baking dish. Sprinkle with paprika.
4. Bake, covered, in a 350 degree F oven about 25 minutes or until chicken is tender and no longer pink.
5. Meanwhile, combine yogurt and marmalade. To serve, dollop about 1 tablespoon yogurt mixture atop each piece of chicken. Makes 4 servings.
- Make Ahead Tip Prepare chicken as above but do not bake. Cover and chill up to 4 hours. To serve, bake, uncovered, in a 350 degree F oven for 35 to 40 minutes or until chicken is tender and no longer pink. Serve as above.
- Servings Per Recipe 4,
- Calories 223,
- Protein (gm) 28,
- Carbohydrate (gm) 12,
- Fat, total (gm) 6,
- Cholesterol (mg) 73,
- Sodium (mg) 209,
- Percent Daily Values are based on a 2,000 calorie diet
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