Yield: 4 servings

1/2 c Shredded Carrot
1 tb Water
1/4 c Sliced Green Onion
4 x Med Chicken Breast Halves,boned skinless 
1 ts Curry Powder (Or Less)
1/8 ts Salt
1 tb Margarine
1/4 ts Paprika
1/2 c Soft Bread Crumbs
1/4 c Low-Fat Plain Yogurt
2 tb Raisins
2 ts Orange Marmalade

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

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