tag:blogger.com,1999:blog-47099182625257406552011-07-28T23:30:27.205-07:00Billy Davieshttp://www.blogger.com/profile/18092146658481555647noreply@blogger.comBlogger11100tag:blogger.com,1999:blog-4709918262525740655.post-69786269763326619982006-02-11T11:30:00.000-08:002009-07-15T16:31:38.444-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://wptoday.com"><img style="float:left; margin:0 5px 5px 0;cursor:pointer; cursor:hand;width: 160px;" src="http://3stepinfo.com/wrimages/00027_AppleRaisinStuffedChickenBr.jpg" border="0" alt="" /></a>Ingredients<br />Stuffed Chicken Breasts<br />6 boneless, skinless chicken breast halves<br />1 cup/250 mL diced apple<br />1/2 cup/125 mL golden raisins<br />1/2 cup/125 mL sliced almonds, toasted<br />1 tbsp/15 mL <span style="font-weight:bold;">Watkins</span> Parsley<br />Freshly-ground <span style="font-weight:bold;">Watkins</span> Sea Salt and <span style="font-weight:bold;">Watkins</span> Black Pepper —6 oz, to taste <span style="font-weight:bold;">Watkins</span> Paprika<br />1 cup/250 mL plain yogurt<br />4 tbsp/60 mL <span style="font-weight:bold;">Watkins</span> Cool Curry Snack & Dip Seasoning<br /><br /><br />Curried Rice<br />1 tbsp/15 mL <span style="font-weight:bold;">Watkins</span> Original Grapeseed Oil, Black Pepper Grapeseed Oil, Citrus Cilantro Grapeseed Oil, or Garlic & Parsley Grapeseed Oil<br />1 medium onion, chopped<br />1 tsp/5 mL <span style="font-weight:bold;">Watkins</span> Curry Powder<br />1/4 tsp/1.2 mL <span style="font-weight:bold;">Watkins</span> Cinnamon (6 oz)<br />2 tsp/10 mL <span style="font-weight:bold;">Watkins</span> Chicken Soup Base<br />2 cups/500 mL water<br />1 cup/250 mL basmati rice<br />1 to 1-1/2 cups/250-375 mL reserved stuffing (from above)<br /> <br />Cooking Directions<br />Stuffed Chicken Breasts<br />Preheat oven to 350°F/180°C. 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 1-1/2 cups of this for rice.) Place breasts seam side down on baking sheet coated with <span style="font-weight:bold;">Watkins</span> Cooking Spray. Sprinkle with paprika and bake 40-50 minutes or until chicken tests done. Meanwhile, prepare sauce: Stir Snack & Dip Seasoning into yogurt; set aside to let flavors develop. Prepare rice.<br /><br />Curried Rice<br />Heat oil in heavy lidded saucepan. Add onion, curry powder and cinnamon; sauté until tender. Add soup base and 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.<br /><br />Place rice on serving platter; top with chicken breasts. Spoon or pour yogurt sauce over chicken; sprinkle with paprika to add color.<br /><br />Serves 6<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4709918262525740655-6978626976332661998?l=mygourmetrecipes.blogspot.com' alt='' /></div>Billy Davieshttp://www.blogger.com/profile/18092146658481555647noreply@blogger.com1