Curried Chicken Rolls

by the Editors of Publications International, Ltd.

Browse the article Curried Chicken Rolls

Curried Chicken Roll Photo
Curried Chicken Roll
Yield: Makes 4 servings
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Ingredients:
1
tablespoon butter or margarine

1/2
medium onion, chopped

3/4
cup hot cooked rice

1/4
cup raisins

1
tablespoon chopped fresh parsley

1
teaspoon curry powder

1
teaspoon brown sugar

1/2
teaspoon poultry seasoning

Dash garlic powder

2
whole chicken breasts, split, skinned and boned

1/2
teaspoon salt

1/8
teaspoon black pepper

1
tablespoon vegetable oil

1/2
cup dry white wine

1
teaspoon instant chicken bouillon granules



Preparation:
1.
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.

2.
Stir rice, raisins, parsley, curry, brown sugar, poultry seasoning and garlic powder into skillet; mix well and set aside.

3.
Flatten chicken breasts to 3/8-inch thickness; sprinkle with salt and pepper.

4.
Divide rice mixture evenly between chicken breasts; spread to within 1 inch of edges. Roll up each chicken breast from short end, jelly-roll fashion; secure with toothpicks, making sure filling is entirely enclosed.

5.
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.

6.
Add wine and bouillon to skillet; carefully stir until granules are dissolved. Cover; simmer 30 minutes or until chicken is tender. Garnish, if desired.


Serving Suggestion: Additional rice stuffing can be prepared and served alongside the chicken rolls. Bake in covered casserole at 350°F until heated through.



This recipe appears in: Middle Eastern