Ingredients Edit

Directions Edit

  1. In a small saucepan cook carrot, green onion, and curry powder in margarine till vegetables are tender.
  2. Remove from heat and stir in bread crumbs, raisins, and water.
  3. Place 1 chicken breast half, boned side up, between 2 pieces of clear plastic wrap.
  4. Working from the center to the edges, pound lightly with a meat mallet to ¼" thickness.
  5. Remove plastic wrap.
  6. Repeat with remaining chicken.
  7. Sprinkle chicken pieces lightly with salt.
  8. Place ¼ of the stuffing mixture on ½ of each chicken breast.
  9. Fold the other half of the chicken breast over the filling.
  10. Secure with a toothpick.
  11. Place chicken in an 8x8x2" baking dish.
  12. Sprinkle with paprika.
  13. Bake, covered, 350°F for about 25 minutes or till chicken is tender and no longer pink.
  14. Meanwhile, combine yogurt and marmalade.
  15. To serve, dollop about 1 tsp yogurt mixture atop each piece of chicken.