Recipe - Curried Fruit-Stuffed Chicken Breasts

Three fourths cup Golden raisins
1 One half Sticks butter; melted
2 cup Finely chopped onion
2 cup Finely chopped celery
1 teaspoon Minced garlic
4 Bay leaves
4 cup Peeled & cubed apple
Three fourths cup Chutney
15 Chicken breast halves (with
skin)
2 cup Heavy cream
1 One half tablespoon Curry powder

This next recipe comes from the one and only cooking class I've ever taken.
(At Dierberg's supermarket in St. Louis.)

Place raisins in bowl. Add warm water to cover and let stand until they
swell. Drain. Heat One half stick of butter in skillet. Add onion, celery,
garlic and bay leaves. Saute until softened. Add apple and stir for 1
minute. Stir in raisins and chutney. Cool and remove bay leaves. Flatten
chicken breasts, skin side down. Season with salt and pepper. Divide raisin
mixture among chicken. Fold in edges. Melt 1 stick butter in shallow baking
dish and arrange chicken breasts, seam side down. Brush top with butter.
Bake at 425 degrees for 20 minutes, basting once. Blend cream and curry
powder and pour over chicken breasts. Bake 10 minutes longer, basting
occasionally. Posted to TNT Prodigy's Recipe Exchange Newsletter by
JordanzMom@aol.com on Aug 26, 1997