Curried Chicken Rolls

Curried Chicken Roll

Curried Chicken Roll


Makes 4 servings


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


  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.

Check out more recipes for Middle Eastern