Curried Stuffed Chicken Breasts Recipe - chicken breasts

Method

• If possible, buy the breasts already boned but with the skin left on.
• Otherwise, using a paring knife and the fingers, remove and throw away the bone.
• Put the raisins in a small bowl and add in hot water to cover.
• Set aside so the raisins will swell.
• Preheat oven to 425 degrees.
• Heat 1 Tbsp.
• butter in skillet and add in the onion, celery, garlic and bay leaf.
• Cook, stirring often, till the onion is wilted.
• Add in the apple and stir.
• Cook about 1 minute stirring occasionally.
• Squeeze the raisins to extract the liquid and add in them.
• Add in the chutney.
• Stir and remove from the heat.
• Let cold.
• Place the chicken breast skin side down on a flat surface.
• Pat lightly with a flat mallet or possibly the bottom of a small, heavy skillet.
• Sprinkle with salt and pepper to taste.
• Spoon equal portions of the filling in the center of each breast.
• Bring up the edges of the breast, folding the edges over to enclose the filling and make a package.
• Add in the remaining two Tbsp.
• of butter to a shallow baking dish.
• Transfer the chicken breasts to the dish and brush the tops with the butter.
• Sprinkle with salt and pepper to taste.
• Place them seam side down.
• Place the dish on top of the stove and cook about 1 minute.
• Place the dish in the oven and bake 10 min.
• Baste once as they bake.
• Blend the cream and curry pwdr and pour this over the chicken breasts.
• Bake 10 min longer, basting occasionally.
• Yields 4 servings.