Ingredientes para Chicken Breasts With Curried Apple Stuffing
- Olive Oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- Granny Smith Apples
- 1 1/2 teaspoons curry powder
- Golden Raisin
- 1 teaspoon minced garlic
- Chicken Broth
- Boneless Skinless Chicken Breasts
- 1/4 cup apple juice
- Garlic Clove
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chicken Breasts With Curried Apple Stuffing? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Chicken Breasts With Curried Apple Stuffing
- Heat 1 teaspoon olive oil in a large skillet over medium heat.
- Add 1/2 cup chopped onion and 1/2 cup chopped celery. Sauté for 5 minutes, or until tender.
- Add 1 medium apple (about 1 cup chopped), 1 teaspoon curry powder, and a pinch of salt and pepper. Cook for 3 minutes, or until apple is tender.
- Stir in 1/4 cup raisins, 1/2 teaspoon minced garlic, and 1/3 cup chicken broth.
- Cook for 4 minutes, or until the liquid is almost evaporated.
- Transfer the apple mixture to a small bowl and set aside.
- Cut a horizontal slit through the thickest part of each of 2 boneless, skinless chicken breasts (about 6 ounces each) to form a pocket.
- Stuff about 1/4 cup of the apple mixture into each chicken breast pocket.
- Heat 1 teaspoon olive oil in the same skillet over medium-high heat.
- Add the stuffed chicken breasts and cook for 6 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
- Remove the chicken from the skillet and keep warm.
- Add 3/4 teaspoon curry powder, 1/2 cup chicken broth, 1/4 cup apple juice, and 1/2 teaspoon minced garlic to the skillet.
- Bring to a boil, then reduce heat and simmer for 5 minutes, or until the sauce is reduced to about 1 cup.
- In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water until smooth.
- Add the cornstarch slurry to the skillet.
- Whisk constantly until the sauce thickens and comes to a boil (about 1 minute).
- Return the chicken to the skillet.
- Cover and simmer for 2 minutes, or until heated through.
- Serve the chicken immediately, spooning the sauce over the top.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
65g
Fat
5g
Carbs
7g
