Chicken Breasts with Curried Apple Stuffing

Steps

1. Heat the oil in a nonstick skillet over medium-high heat. Add the onion and celery; sauté 5 minutes or until tender. Add the apple and curry powder; sauté 3 minutes, or until the apple is tender. Stir in the broth, raisins and garlic; cook 4 minutes or until the liquid almost evaporates. Spoon the apple mixture into a small bowl; set aside.

2. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff about ¼ cup apple mixture into each pocket.

3. Heat the oil in a nonstick skillet over medium-high heat. Add the chicken, and cook 6 minutes on each side or until cooked through. Remove the chicken from the skillet; set aside.

4. Add the chicken broth, apple juice, curry powder and garlic to the skillet. Bring to a boil; cook 5 minutes or until reduced to 1 cup.

5. Combine the cornstarch and water; stir well. Add to the broth mixture in the skillet; stir with a whisk. Bring to a boil; cook, stirring constantly, 1 minute. Return the chicken to the skillet; cover and simmer 2 minutes or until heated. Serve the sauce with the chicken.