Food & Drink

Apple-and Raisin-Stuffed Chicken Breasts on Curried Rice

This recipe is from Watkins Organic Spices.

Serves 6


Stuffed Chicken Breasts

6 boneless, skinless chicken breast halves

1 cup diced apple

½ cup golden raisins

½ cup sliced almonds, toasted

1 tablespoon Watkins Organic Parsley

Freshly-ground sea salt and Watkins Organic Black Pepper, to taste

1 cup plain yogurt

½ tablespoon Watkins Organic Curry Powder

Curried Rice

1 tablespoon vegetable oil

1 medium onion, chopped

1 teaspoon Watkins Organic Curry Powder

¼ teaspoon Watkins Organic Cinnamon

2 cups water

1 cup basmati rice

1 to 1½ cups reserved stuffing (from above)


For the stuffed chicken breasts: Preheat oven to 350 degrees. Pound chicken breasts with meat mallet to increase size by half. Mix apple, raisins, almonds, parsley, salt and pepper. Place a spoonful of stuffing in center of each breast and roll up. (There will be stuffing left over; save 1 to 1½ cups of this for rice). Place breasts seam-side down on baking sheet coated with cooking spray. Bake 40-50 minutes or until chicken tests done.

Meanwhile, prepare sauce: Stir curry powder into yogurt; set aside to let flavors develop. Prepare rice.

For the curried rice: Heat oil in heavy lidded saucepan. Add onion, curry powder and cinnamon; sauté until tender. Add water; bring to a boil. Stir in rice; cover and reduce heat to low. Simmer until liquid is absorbed, about 20 minutes. About 5 minutes before rice is done, stir in reserved stuffing. Place rice on serving platter; top with chicken breasts. Spoon or pour yogurt sauce over chicken; sprinkle with paprika to add color.