Curried Stuffed Chicken Breasts Food

CRAB STUFFED CHICKEN BREASTS WITH CURRY SAUCE

Steps:

• Melt the 3 tablespoons butter in a small pan over medium-low heat and cook the onion, celery, and grated carrot until tender, about 5 minutes.
• Remove from the heat and add the parsley, wine, crab, cayenne and bread crumbs, mixing to combine well.
• Sprinkle the flattened chicken breasts with salt and pepper.
• Place pounded chicken"shiny" side down on a cutting board.
• (When rolling the breast over a filling, the chicken holds together better when the skinned side is on the outside.) Divide the crab filling between the 6 chicken breasts, placing the filling at one side.
• Roll up the breasts, tucking in the ends like an fat egg roll.
• Don't worry if the ends are open a little bit, the filling won't leak out during baking.
• Carefully,place the chicken breasts in a baking pan large enough to hold them in one layer, about 11" x 7" x 2'.
• Melt 3 tablespoons of butter in a saucepan, then stir in the 3 tablespoons flour and the curry powder and salt.
• Cook stirring, for 2 minutes.
• Add the milk and wine and simmer until mixture thickens, stirring constantly.
• The sauce should be of a fairly thick consistency, not thin and runny.
• Pour the sauce over the chicken breasts.
• Divide 1 1/4 cups bread crumbs over the breasts and dot with the 2 tablespoons of butter.
• Bake uncovered, at 375 degrees, for 45 minutes.
• Sprinkle with the grated cheese and bake for another 4 minutes or until cheese melts.
• Remove the chicken to a serving platter and garnish each breast with the chopped tomato and minced parsley.

CHICKEN BREASTS WITH CURRY

Steps:

• Heat 1 tablespoon of the butter in a saucepan. Add onions, garlic, apple and celery. Stir until wilted.
• Add curry powder, stir. Add tomatoes, chicken broth, bay leaf, salt and pepper. Bring to a boil and simmer for 15 minutes, stirring often.
• Discard bay leaf and put mixture through a food processor or food mill and process to a fine texture. If necessary, add more chicken broth to just reach pouring consistency.
• Sprinkle chicken with salt and pepper.
• Heat remaining butter in a nonstick skillet and add chicken. Cook over moderate heat until lightly browned. Turn pieces and cook about 5 minutes more. Do not overcook.
• Pour sauce over chicken, bring to a boil and simmer for 5 minutes. Sprinkle with chopped cilantro, serve.

CURRIED CHICKEN BREAST

Steps:

• In a large skillet, heat 1 tablespoon of oil and butter.
• When hot, saute onions and garlic till soft, remove onions and garlic.
• Add more oil if needed and brown 4 boneless chicken breast.
• Add to chicken cream of mushroom soup and 1/2-cup water.
• Return onions and spices back to pan with chicken mixture; cover and simmer until done.
• If you'd like you can top with Gourmet crispy fried onions (Chirag) Found in the Indian food section.

STUFFING STUFFED CHICKEN BREASTS

Steps:

• In a small nonstick skillet, saute the onion, celery and garlic in 1 tablespoon butter until tender. In a large bowl, dissolve bouillon in boiling water. Stir in the bread crumbs, milk, herbs and celery mixture. Set aside., Flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. Spread bread crumb mixture over chicken; roll up. Secure with toothpicks., Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes. Melt remaining butter and brush over chicken. Bake 10-15 minutes longer or until a thermometer reads 170°. Discard toothpicks.

CHICKEN BREASTS STUFFED WITH CURRIED COUSCOUS

Steps:

• Place the couscous in a medium-size bowl and drizzle the olive oil over it to help keep the grains separate.
• Stir the couscous around until all the grains are coated with oil.
• Stir in the hot water.
• Melt 4 tablespoons of the butter in a 10-inch skillet over medium-low heat.
• Add the onion and cook gently, stirring occasionally, until soft and translucent but not browned, about 5 minutes.
• Add the curry powder and cook, stirring, 2 minutes more.
• Be careful not to brown the curry powder or it will become bitter.
• Add the couscous to the skillet and mix well.
• Stir until the couscous is hot, about 2 minutes, then add the lemon juice, 1/2 teaspoon salt, the Tabasco, pine nuts, and currants.
• Taste the couscous; it should be highly seasoned.
• Transfer the mixture to a bowl and let it cool to room temperature.
• Preheat the oven to 400°.
• Rinse the chicken under cold running water, then pat dry with paper towels.
• Split each breast in half, making sure the skin is evenly divided between the two pieces.
• Starting from the wing socket, gently run your finger in between the skin and meat to make a pocket, being careful not to pull the skin away from around the edges.
• Using a spoon, stuff the couscous under the skin, filling each breast piece nicely with a mound of the mixture.
• Try not to pull the skin away from the meat as you do this—but if you do, just smooth the skin over the stuffing as best you can.
• It's hard to do this neatly, but when you're finished, wipe off any couscous sticking to the outside of the breast.
• Place the stuffed breasts on a baking sheet, dot them with the remaining 2 tablespoons butter, and sprinkle with salt.
• Roast until the skin is nicely browned and crisp and the chicken is done, about 30 minutes (the juices should run clear when a small cut is made in the thickest part of the breast).
• If the skin has browned well and the meat is still underdone, place a loose tent of aluminum foil over the chicken to prevent further browning and cook 5 minutes more before checking again.
• Serve immediately.