CHICKEN BREASTS WITH CURRIED STUFFING

Servings: 4
Ingredients:

1/2 c  Shredded Carrot
1/4 c  Sliced Green Onion
1 t  Curry powder (or less)
1 T  Margarine
1/2 c  Soft Bread Crumbs
2 T  Raisins
1 T  Water
4 x  Med Chicken Breast Halves *
1/8 t  Salt
1/4 t  Paprika
1/4 c  Low-fat Plain Yogurt
2 t  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 8×8x2′ 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.
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Per serving: 223 calories, 28 g protein, 12 g carbohydrates, 6 g fat, 73
mg cholesterol, 209 mg sodium, 363 mg potassium.

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