Recipe - Chicken Breasts With Curried Stuffing

One half cup Shredded Carrot
1 teaspoon Curry powder (or less)
One half cup Soft Bread Crumbs
1 tablespoon Water
1/8 teaspoon Salt
One fourth cup Lowfat Plain Yogurt
One fourth cup Sliced Green Onion
1 tablespoon Margarine
2 tablespoon Raisins
4 x Med Chicken Breast Halves *
One fourth teaspoon Paprika
2 teaspoon Orange marmalade

* 4 med (12 ounce total) boned skinless chicken breast halves

In a small saucepan cook carrot, green onion, and curry powder in
margarine till vegetables are tender. Remove from heat and stir in bread
crumbs, raisins, and water.
Place 1 chicken breast half, boned side up, between 2 pieces of clear
plastic wrap. Working from the center to the edges, pound lightly with a
meat mallet to 1/4" thickness. Remove plastic wrap. Repeat with remaining
chicken. Sprinkle chicken pieces lightly with salt.
Place One fourth of the stuffing mixture on One half of each chicken breast. Fold the
other half of the chicken breast over the filling. Secure with a
toothpick. Place chicken in an 8x8x2" baking dish. Sprinkle with paprika.
Bake, covered, 350 deg F, for about 25 minutes or till chicken is tender
and no longer pink.
Meanwhile, combine yogurt and marmalade. To serve, dollop about 1 Tbspn
yogurt mixture atop each piece of chicken.
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Per serving: 223 calories, 28 g protein, 12 g carbohydrates, 6 g fat, 73
mg cholesterol, 209 mg sodium, 363 mg potassium.

Culled from Better Homes & Gardens "Diet Recipe Card Library".

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlofat2.zip