CHICKEN: Stuffing chicken breasts with a curry-flavoured filling gives it a subtle flavour that is quite delicious.

STUFFED CHICKEN BREASTS:




3 x ¾ lb. each chicken breasts, skinned, de-boned

salt and pepper

2 tbsp. each oil and butter


stuffing ingredients:

¾ cup chopped onion
2 tsp. garam masala
3 tbsp. olive oil
1/3 cup long grain rice
2/3 hot chicken stock
1/3 cup raisins
1/3 cup blanched and toasted pistachio nuts
¼ cup plain yogurt



Rinse, pat dry chicken breasts and flatter them evenly, between sheets of waxed paper, with a meat mallet. Set aside.

In a skillet over medium-high heat, heat olive oil and cook onion together with garam masala for a few minutes. Rinse and drain rice well and add into onion mixture. Stir well to coat rice grains with the oil and cook for 3 minutes. Add chicken stock and bring to a boil. Reduce heat, cover pot and cook for 15 minutes, or until liquid is absorbed.

Remove from heat and stir in raisins, pistachio nuts, yogurt and salt and pepper to taste. Let stuffing cool completely.

Preheat oven to 375 degrees F. Rub chicken breasts with salt and pepper to taste. Put 1/3 of the stuffing in the centre of each breast. Fold up chicken, envelope fashion, to enclose stuffing completely.

In a non-stick skillet over medium-high heat, sauté the chicken breasts, folded side down, in the butter and oil mixture for 1-2 minutes on each side, or until golden. Transfer chicken breasts to casserole or baking pan and bake chicken for 10-15 minutes or until tested done. Check doneness after 10 minutes and do not over cook.