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August 2, 2011
Curried Chicken Rolls
Poultry Classics
Prep time:
28 minutescooking time:
45 minutes“For our heartland family, this chicken dish was like something from ‘The Arabian Nights.’”
Ingredients
Serves 4
- 4 boneless, skinless chicken-breast halves
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon butter
- 1/2 cup finely chopped onion
- 3/4 cup cooked rice
- 1/4 cup golden raisins
- 1 tablespoon chopped fresh parsley
- 1 teaspoon each brown sugar and curry powder
- 1/2 teaspoon poultry seasoning
- 3/4 cup dry white wine or chicken broth
- 1 teaspoon instant chicken bouillon granules
Directions
1
Pound each chicken breast to 3/8-inch thickness. Sprinkle with the salt and black pepper.
2
Melt butter in a medium skillet over medium heat. Sauté onion in hot butter, stirring continually, for 3 minutes. Remove from heat. Add rice, raisins, parsley, brown sugar, curry powder and poultry seasoning to onion mixture and mix well.
3
Spoon equal portions of the mixture onto each chicken breast. Roll, jelly roll fashion; secure with toothpicks.
4
Spray a large skillet with nonstick cooking spray. Cook chicken rolls in skillet over medium heat until browned on all sides, about 15 minutes.
5
Combine wine and bouillon in a small bowl and mix well. Pour over chicken rolls. Cook, tightly covered, until an instant-read thermometer inserted in meat registers 180F, about 30 minutes.
Variations(0)
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Grandma's Secret Trick
Grandma's Secret Trick
To pound chicken properly, Grandma usually used a meat mallet. But she sometimes used a rolling pin, which worked just as well. She simply pounded lightly all over the chicken breast several times until the meat was much thinner, flatter and of an even thickness. She often covered the chicken with plastic wrap to keep the rolling pin clean.
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