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Chicken Breasts With Curried Stuffing


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

* 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



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