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Recipes  |
Low Sodium Stuffed Chicken Breasts
Sodium = 122 mg 4 tablespoons seedless raisins 1/2 cup Onion Flakes 1/2 cup finely chopped celery 1/4 teaspoon Garlic Flakes 1 Bay Leaf 1 chopped and peeled apple 2 1/4 tablespoons chopped water chestnuts 4 large boneless chicken breast halves, these need the skins intact 2 tablespoons olive oil 1 cup fat-free milk 1 teaspoon Curry Powder Medium Heat 2 tablespoons all-purpose flour 1 lemon, quartered Directions: 1. Preheat the oven to 425º F 2. Lightly coat a baking dish with cooking spray 3. In a small bowl, add the raisins and cover with warm water then set aside so the raisins can swell 4. Spray a large nonstick skillet with cooking spray 5. Add onions, garlic, celery and bay leaf and saute about 5-6 minutes 6. Remove bay leaf, add apples and cook, stirring occasionally, for 2-3 minutes 7. Drain the raisins and pat with paper towels to remove the excess water 8. Add raisins to the apple mix, stir in the water chestnuts and remove from heat and set aside to cool 9. Loosen the skin on the chicken breasts 10. Stuff the apple raisin mix between the breast and the skin 11. In another skillet, heat the olive oil over medium heat 12. Add the chicken breasts and cook until browned, about 7 minutes on each side 13. Move the chicken to a baking dish, cover and bake 18 minutes or thermometer reaches 170º F 14. While chicken is baking heat milk, curry and flour over low heat in a sauce pan until it thickens about 6 minutes 15. Remove chicken from oven and pour the milk mix over the chicken 16. Place covered chicken back in oven for 10-12 minutes 17. Serve by spooning the sauce from the baking dish over the chicken and add a lemon wedge to each plate Serves: 4-5 |
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