Curried Chicken Roll
Makes 4 servings
|1||tablespoon butter or margarine|
|1/2||medium onion, chopped|
|3/4||cup hot cooked rice|
|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|
|1/8||teaspoon black pepper|
|1||tablespoon vegetable oil|
|1/2||cup dry white wine|
|1||teaspoon instant chicken bouillon granules|
- 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.
- Stir rice, raisins, parsley, curry, brown sugar, poultry seasoning and garlic powder into skillet; mix well and set aside.
- Flatten chicken breasts to 3/8-inch thickness; sprinkle with salt and pepper.
- 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.
- 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.
- Add wine and bouillon to skillet; carefully stir until granules are dissolved. Cover; simmer 30 minutes or until chicken is tender. Garnish, if desired.
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