1/2 cup Shredded Carrot
1 teaspoon Curry powder (or less)
1/2 cup Soft Bread Crumbs
1 tablespoon Water
1/8 teaspoon Salt
1/4 cup Low-fat Plain Yogurt
1/4 cup Sliced Green Onion
1 tablespoon Margarine
2 tablespoon Raisins
4 Med Chicken Breast Halves *
1/4 teaspoon Paprika
2 teaspoon Orange marmalade
* 4 med (12 oz total) boned skinless chicken breast halves
Yield: 4 servings
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 inch 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 inch 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 tablespoon yogurt mixture atop each piece of chicken.
Amount Per Serving:
223 calories, 28 g protein, 12 g carbohydrates, 6 g fat, 73 mg cholesterol, 209 mg sodium, 363 mg potassium.