Chicken Breasts With Curried Apple Stuffing - cooking recipe

Ingredients

2 teaspoons olive oil, divided
1/4 cup onion, finely chopped
2 tablespoons celery, finely chopped
1 3/4 cups granny smith apples, peeled, chopped
1 3/4 teaspoons curry powder, divided
1/4 cup golden raisin
1/2 teaspoon garlic, minced
10 ounces chicken broth, divided
4 boneless skinless chicken breasts
3/4 cup apple juice
1 large garlic clove, minced
1 teaspoon cornstarch
1 teaspoon water

Preparation

Heat 1 tsp oil in a skillet over medium heat.
Add onion and celery; saute 5 minutes or until tender.
Add apple and 1 teaspoon curry powder, cooking 3 more 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 and set aside.
Cut a horizontal slit through the thickest protion of each chicken breast half to form a pocket.
Stuff about 1/4 cup apple mixture into each pocket.
Heat 1 teaspoon oil in skillet over medium high heat.
Add chicken and cook 6 minutes on each side or until done.
Remove chicken from skillet and keep warm.
Add 3/4 teaspoon curry powder, remaining chicken broth, apple juice, and minced garlic to skillet. Bring to a boil, cook 5 minutes or until reduced to 1 cup.
Combine cornstarch and water; stir well.
Add to broth mixture in skillet; stir with a whisk.
Bring to a boil; cook stirring constantly for 1 minute.
Return chicken to skillet; cover and simmer 2 minutes or until heated through.
Serve sauce with chicken.