Chicken Breasts with Curried Apple Stuffing

Ingredients

• 0.8 cup apple juice 
• 2 tablespoons celery finely chopped
• 1 teaspoon cornstarch 
• 1.8 teaspoons curry powder divided
• 0.5 teaspoon garlic minced
• 1 large garlic clove minced
• 0.3 cup golden raisins 
• 0.8 pound apples i use 2 granny smith apples peeled chopped
• 10.5 ounce low-salt chicken broth divided canned
• 0.3 cup onion finely chopped
• 16 ounce skinned 
• 2 teaspoons vegetable oil divided
• 1 teaspoon water 

Equipment

• bowl
• frying pan
• whisk

Directions

1. Heat 1 teaspoon oil in a non-stick skillet over medium-high heat.
2. Add onion and celery; saute 5 minutes or until tender.
3. Add apple and 1 teaspoon curry powder; saute 3 minutes or until apple is tender. Stir in raisins, 1/2 teaspoon minced garlic, and 1/3 cup broth; cook 4 minutes or until liquid almost evaporates. Spoon apple mixture into a small bowl; set aside.
4. Cut a horizontal slit through the thickest portion of each breast half to form a pocket. Stuff about 1/4 cup apple mixture into each pocket.
5. Heat 1 teaspoon oil in skillet over medium-high heat.
6. Add chicken; saute 6 minutes on each side or until done.
7. Remove chicken from skillet; set aside.
8. Add 3/4 teaspoon curry powder, remaining broth, apple juice, and garlic to skillet. Bring to a boil; cook 5 minutes or until reduced to 1 cup.
9. Combine cornstarch and water; stir well.
10. Add to broth mixture in skillet; stir with a whisk. Bring to a boil; cook 1 minute, stirring constantly. Return chicken to skillet; cover and simmer 2 minutes or until heated.
11. Serve sauce with chicken.