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Apple and Curry Stuffed Chicken Recipe

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This recipe for Apple and Curry Stuffed Chicken is from The George and Margaret Lucas Family Cookbook Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 medium-tart cooking apples, cored, peeled, and diced
Juice and grated peel of 1/2 lime
2 tbsp. butter
1/2 c. minced shallots
1-2 tbsp. minced fresh ginger
1-2 tsp. minced garlic
1-2 tbsp. curry powder or paste
1/4 c. mango chutney, with larger pieces minced
1/4 c. apple juice or chicken broth
1/2 c. fresh bread crumbs
1/4 c. chopped fresh cilantro
vegetable oil cooking spray
8 boneless chicken breast halves with skin
Directions:
Directions:
Toss diced apples with lime juice and grated peel; reserve. Melt 1tbsp. butter in a large, non-stick skillet over medium-high heat. Stir in shallots, ginger, and garlic. Satue for one minute. Add curry powder; cook another 2-3 minutes, stirring often. Add apples, chutney, and wine or broth to pan; bring to a boil; lower heat to simmer and cook another 5 minutes. Remove from heat; stir in breadcrumbs and cilantro; season with salt and pepper to taste. Let cool before stuffing chicken breasts. Prehat oven to 400º. To stuff chicken breasts, loosen the skin slightly on each breast to form a large pocket. Spoon in approximately 1/4 c. stuffing Smooth skin; tuck ends under to form a neat, rounded package. Arrange stuffed chicken breasts on a lightly greased or sprayed baking sheet. Melt remaining butter and brush onto breasts. Bake 35 minutes; cool 5 minutes before serving.

 

 

 

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