Ingredients Jump to Instructions ↓

  1. 1/2c Shredded Carrot

  2. 1/4c Sliced Green Onion

  3. 1 t Curry powder (or less)

  4. 1 T Margarine

  5. 1/2c Soft Bread Crumbs

  6. 2 T Raisins

  7. 1 T Water

  8. 4 x Med Chicken Breast Halves

  9. 1/8t Salt

  10. 1/4t Paprika

  11. 1/4c Low-fat Plain Yogurt

  12. 2 t Orange marmalade

Instructions Jump to Ingredients ↑

  1. + Directions : * 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 8x8x2" 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. ** ** 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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