Side Pannel
Curried Chicken Rolls
Ingredients List
- 1/2 md Onion
- 1 tb Margarine
- 3/4 c Rice; cooked
- 1/4 c Raisins
- 1 tb Fresh parsley; chopped
- 1 ts Curry powder
- 1 ts Brown sugar
- 1/2 ts Poultry seasoning
- 1 pn Garlic powder
- 2 Chicken breast halves
- -without skin
- 1/2 ts Salt
- 1/8 ts Pepper
- 1 tb Olive oil
- 1/2 c Dry white wine
- 1 ts Chicken base - Better Than
- -Bouillon
Directions
1. To prepare onion, peel skin from onion; cut in half through the root.
Reserve one half for another use. Place other hall, cut side down, on
cutting board. To coarsely chop onion, hold knife horizontally Make cuts
parallel to board, almost to root end. Next, make vertical, lengthwisecuts,
then slice across cuts to root end. (The closer the cuts are spaced, the
finer the onion is chopped.)
2. Melt butter in large skillet over medium heat until foamy. Add onion;
cook and stir about 3 minutes or until onion is soft. Remove from heat.
3. Stir rice, raisins, parsley, curry, brown sugar, poultry seasoning and
garlic powder into skillet; mix well and set aside.
4. Flatten chicken breasts to 3/8-inch thickness. Sprinkle with salt and
pepper.
5. Divide rice mixture evenly among chicken breasts; spread to within 1
inch of edges.
6. Roll up each chicken breast from short end, jelly-roll style; secure
with wooden toothpicks, making sure filling is entirely enclosed.
7. Heat oil in large skillet over medium heat; add chicken rolls to skillet
in single layer. Cook 15 minutes or until rolls are brown on all sides. Add
wine and bouillon to skillet; carefully stir until granules are dissolved.
Cover; simmer 30 minutes or until chicken is tender
NOTES : Additional rice stuffing may be prepared and served alongside = the
chicken rolls. Bake in covered casserole at 350ø until heated = through.
Serves: 4 Calories: 307 (23% from fat) Fat: 7g
Reserve one half for another use. Place other hall, cut side down, on
cutting board. To coarsely chop onion, hold knife horizontally Make cuts
parallel to board, almost to root end. Next, make vertical, lengthwisecuts,
then slice across cuts to root end. (The closer the cuts are spaced, the
finer the onion is chopped.)
2. Melt butter in large skillet over medium heat until foamy. Add onion;
cook and stir about 3 minutes or until onion is soft. Remove from heat.
3. Stir rice, raisins, parsley, curry, brown sugar, poultry seasoning and
garlic powder into skillet; mix well and set aside.
4. Flatten chicken breasts to 3/8-inch thickness. Sprinkle with salt and
pepper.
5. Divide rice mixture evenly among chicken breasts; spread to within 1
inch of edges.
6. Roll up each chicken breast from short end, jelly-roll style; secure
with wooden toothpicks, making sure filling is entirely enclosed.
7. Heat oil in large skillet over medium heat; add chicken rolls to skillet
in single layer. Cook 15 minutes or until rolls are brown on all sides. Add
wine and bouillon to skillet; carefully stir until granules are dissolved.
Cover; simmer 30 minutes or until chicken is tender
NOTES : Additional rice stuffing may be prepared and served alongside = the
chicken rolls. Bake in covered casserole at 350ø until heated = through.
Serves: 4 Calories: 307 (23% from fat) Fat: 7g
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