See Also: Chicken and Curried Fruit(recipes)
Curried Lentils with Fruit(recipes)
Curried Chicken Rolls(recipes)
Curried Chicken Pot Pies(recipes)
Curried Chicken Cutlets(recipes)
Curried Chicken Breasts(recipes)
Curried Chicken & Pasta Salad(recipes)
Curried Chicken & Vegetables with Rice(recipes)
Curried Chicken & Zucchini Salad(recipes)
Curried Chicken Salad Sandwiches(recipes)

Chicken and Curried Fruit (recipes)


Chicken and Curried Fruit

Yield: Makes 6 servings

The intense, sweet flavor and chewy texture of dried fruit is highlighted by curry and other flavorings in this simple entree. Leftover dried fruit may be sprinkled over cereal or tossed in pilafs or stuffings. Remember that a little goes a long way–although low in fat, dried fruit is higher in calories than fresh fruit.





Ingredients:



6skinless chicken breasts (2-1/4 pounds)

1cup mixed diced dried fruit

1/2cup chopped onion (about 1 small)

1/4cup chopped chutney

3cloves garlic, minced

1to 1-1/2 teaspoons curry powder

1teaspoon ground cumin

1/4teaspoon ground red pepper

1/4teaspoon ground allspice

2-1/2cups fat-free reduced-sodium chicken broth

1/2cup dry sherry or apple juice

3cups hot cooked rice or couscous









Preparation:





1.Preheat oven to 350°F. Arrange chicken, breast side up, in single layer in 13X9-inch baking pan. Place dried fruit around chicken. Combine onion, chutney, garlic, curry powder, cumin, red pepper and allspice in medium bowl; stir in chicken broth and sherry. Pour mixture over chicken and fruit.2.Cover; bake 30 minutes. Uncover; bake about 15 minutes or until chicken is no longer pink in center and juices run clear.3.Remove chicken from pan; arrange over rice on serving platter. Process half the fruit and half the liquid mixture from pan in food processor or blender until smooth; spoon over chicken. Discard remaining liquid mixture. Arrange remaining fruit over chicken.









Nutritional Information:







Serving Size: 1 chicken breast with 1/6 of curried fruit mixture and 1/2 cup cooked rice







Fiber

3 g







Carbohydrate

52 g







Cholesterol

69 mg







Saturated Fat

1 g







Total Fat

4 g







Calories from Fat

7 %







Calories

383







Protein

29 g







Sodium

81 mg









Dietary Exchange:







Vegetable

1/2







Fruit

1-1/2







Starch

2







Meat

3