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

Curried Chicken Rolls (recipes)


Curried Chicken Roll

Yield: Makes 4 servings



Ingredients:



1tablespoon butter or margarine

1/2medium onion, chopped

3/4cup hot cooked rice

1/4cup raisins

1tablespoon chopped fresh parsley

1teaspoon curry powder

1teaspoon brown sugar

1/2teaspoon poultry seasoning

Dash garlic powder

2whole chicken breasts, split, skinned and boned

1/2teaspoon salt

1/8teaspoon black pepper

1tablespoon vegetable oil

1/2cup dry white wine

1teaspoon instant chicken bouillon granules









Preparation:





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.