Watkins Apple-and Raisin-Stuffed Chicken Breasts on Curried Rice

Ingredients
Stuffed Chicken Breasts
6 boneless, skinless chicken breast halves
1 cup/250 mL diced apple
1/2 cup/125 mL golden raisins
1/2 cup/125 mL sliced almonds, toasted
1 tbsp/15 mL Watkins Parsley
Freshly-ground Watkins Sea Salt and Watkins Black Pepper —6 oz, to taste Watkins Paprika
1 cup/250 mL plain yogurt
4 tbsp/60 mL Watkins Cool Curry Snack & Dip Seasoning


Curried Rice
1 tbsp/15 mL Watkins Original Grapeseed Oil, Black Pepper Grapeseed Oil, Citrus Cilantro Grapeseed Oil, or Garlic & Parsley Grapeseed Oil
1 medium onion, chopped
1 tsp/5 mL Watkins Curry Powder
1/4 tsp/1.2 mL Watkins Cinnamon (6 oz)
2 tsp/10 mL Watkins Chicken Soup Base
2 cups/500 mL water
1 cup/250 mL basmati rice
1 to 1-1/2 cups/250-375 mL reserved stuffing (from above)

Cooking Directions
Stuffed Chicken Breasts
Preheat oven to 350°F/180°C. Pound chicken breasts with meat mallet to increase size by half. Mix apple, raisins, almonds, parsley, salt and pepper. Place a spoonful of stuffing in center of each breast and roll up. (There will be stuffing left over; save 1 to 1-1/2 cups of this for rice.) Place breasts seam side down on baking sheet coated with Watkins Cooking Spray. Sprinkle with paprika and bake 40-50 minutes or until chicken tests done. Meanwhile, prepare sauce: Stir Snack & Dip Seasoning into yogurt; set aside to let flavors develop. Prepare rice.

Curried Rice
Heat oil in heavy lidded saucepan. Add onion, curry powder and cinnamon; sauté until tender. Add soup base and water; bring to a boil. Stir in rice; cover and reduce heat to low. Simmer until liquid is absorbed; about 20 minutes. About 5 minutes before rice is done, stir in reserved stuffing.

Place rice on serving platter; top with chicken breasts. Spoon or pour yogurt sauce over chicken; sprinkle with paprika to add color.

Serves 6