{"id":114,"date":"2002-06-14T12:54:56","date_gmt":"2002-06-14T19:54:56","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=114"},"modified":"2023-05-28T20:54:04","modified_gmt":"2023-05-29T03:54:04","slug":"chicken-breasts-stuffed-with-curried-apples","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=114","title":{"rendered":"Chicken Breasts stuffed with Curried Apples"},"content":{"rendered":"

\"\"1\/4 C. Finely chopped onion
\n2 T. finely chopped celery
\n13\/4 C. chopped peeled Granny Smith apple (about 3\/4 pound)
\n1 3\/4 tsp. Curry powder, divided
\n1\/4 C. Golden Raisins
\n1\/2 tsp. Minced garlic
\n1 (10-1\/2-ounce) can low-salt chicken broth, divided
\n4 (4-ounce) skinned, boned chicken breast halves
\n3\/4 C. Apple juice
\n1 lg. Garlic clove, minced
\n1 tsp. Cornstarch
\n1 tsp. Water<\/p>\n

Heat chicken stock in a nonstick skillet over medium-high heat. Add onion and celery; saut\u00e9 5 minutes or until tender. Add apple and 1 tsp. curry powder; saut\u00e9 3 minutes or until apple is tender. Stir in raisins, 1\/2 tsp. minced garlic, and 1\/3 cup broth; cook 4 minutes or until liquid almost evaporates. Spoon apple mixture into a small bowl; set aside. Cut a horizontal slit through the thickest portion of each breast half to form a pocket. Stuff about 1\/4 cup apple mixture into each pocket. Heat a little chicken broth in skillet over medium-high heat. Add chicken; saut\u00e9 6 minutes on each side or until done. Remove chicken from skillet; set aside. Add 3\/4 tsp. curry powder, remaining broth, apple juice, and 1 minced garlic clove to skillet. Bring to a boil; cook 5 minutes or until reduced to 1 cup. Combine cornstarch and water; stir well. Add to broth mixture in skillet; stir with a whisk. Bring to a boil; cook 1 minute, stirring constantly. Return chicken to skillet; cover and simmer 2 minutes or until heated. Serve sauce with chicken<\/p>\n","protected":false},"excerpt":{"rendered":"

1\/4 C. Finely chopped onion 2 T. finely chopped celery 13\/4 C. chopped peeled Granny Smith apple (about 3\/4 pound) 1 3\/4 tsp. Curry powder, divided 1\/4 C. Golden Raisins 1\/2 tsp. Minced garlic 1 (10-1\/2-ounce) can low-salt chicken broth, divided 4 (4-ounce) skinned, boned chicken breast halves 3\/4 C. Apple juice 1 lg. Garlic clove, minced 1 tsp. Cornstarch 1 tsp. Water Heat chicken stock in a nonstick skillet over medium-high heat. Add onion and celery; saut\u00e9 5 minutes…<\/p>\n

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