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APPLE and CURRY STUFFED CHICKEN OR TURKEY BREASTS Recipe

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This recipe for APPLE and CURRY STUFFED CHICKEN OR TURKEY BREASTS, by , is from NATURE'S BEST - CHASE'S VINEYARD , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharron Schepkowski

Category:
Category:

Ingredients:  
Ingredients:  
APPLE and CURRY STUFFED CHICKEN

3 medium tart apples, cored, peeled, and diced; juice and grated peel of half a lime
30 ml butter..................................................................................2 tbsp.
125 ml shallots minced................................................................1/2/cup
15-30 ml ginger minced...............................................................1-2 tbsp.
5-10 ml curry powder or paste.....................................................1-2-tsp
60 ml cilantro chopped.................................................................1/4 c.
60 ml chutney, mince the large pieces.........................................1/4 c.
vegetable oil or cooking spray
8 boneless chicken or turkey breast halves.....................................8
salt and freshly ground pepper to taste

Directions:
Directions:
APPLE and CURRY STUFFED CHICKEN OR TURKEY BREASTSİ

Toss apples with lime juice and grated peel reserve

Melt 1 tbsp. butter in a large skillet pan over medium heat. Stir in shallots, ginger and garlic. Saute for 1 min.

Add curry powder, cook another 2-3 mins, stirring often

Add apples, chutney, broth to pan; bring to a boil lower heat to simmer and cook another 5 mins,

Remove from heat; stir in bread crumbs and cilantro. Season with salt and freshly ground pepper to taste. Let cool before stuffing chicken or turkey breasts.

PreHeat oven to 400 degrees F ( 200 degrees C)

To stuff chicken or turkey breasts, loosen the skin slightly to form a large pocket. Spoon in approximately 1/4 c. stuffing, smooth skin, tuck ends under to form a neat round package.

Arrange stuffed breasts on lightly greased baking sheet. Melt remaining butter and brush onto breasts; season with salt and pepper.

Bake 35 mins; cool 10 mins, before slicing (or leave whole) and serve.

SIDES: Cranberries; Glazed Yams or Yam Fries; Salad and/or vegetables.

Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
HARVEST TIME - another variation of a delicious Thanksgiving meal; other than putting the Bird on the table, this is a refreshing change, and adding portioned servings.

 

 

 

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