Curried Chicken Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 1/2 lb boneless skinless chicken breast2 tsp I can't believe it's not butter light1 yellow onion, diced1 cup cooked white rice1/4 cup raisins1 tbsp chopped parsley1 tsp curry powder1/2 tsp Splenda brown sugar blend1/2 tsp poultry seasoning1/2 tsp garlic powder1/2 cup white cooking wine1 tsp instant chicken bouillon granules
1. Preheat oven to 375 degrees F.
2. Pound chicken to 3/8" thickness; sprinkle with pepper. Set aside.
3. Melt butter in a medium sized skillet over medium heat. Add onion; cook and stir about 3 minutes or until soft. Remove from heat. Add rice, raisins, parsley, curry powder, brown sugar, poultry seasoning, and garlic powder; mix well.
4. Divide rice mixture into equal portions. Spoon 1 portion onto each chicken breast. Roll up; secure with wooden toothpicks.
5. Combine white wine and bouillon; mix well. Pour into a medium sized baking dish. Add chicken.
6. Bake uncovered 35-45 minutes or until cooked thru.
Serving Size: Makes 6 servings
2. Pound chicken to 3/8" thickness; sprinkle with pepper. Set aside.
3. Melt butter in a medium sized skillet over medium heat. Add onion; cook and stir about 3 minutes or until soft. Remove from heat. Add rice, raisins, parsley, curry powder, brown sugar, poultry seasoning, and garlic powder; mix well.
4. Divide rice mixture into equal portions. Spoon 1 portion onto each chicken breast. Roll up; secure with wooden toothpicks.
5. Combine white wine and bouillon; mix well. Pour into a medium sized baking dish. Add chicken.
6. Bake uncovered 35-45 minutes or until cooked thru.
Serving Size: Makes 6 servings
Nutritional Info Amount Per Serving
- Calories: 223.0
- Total Fat: 4.9 g
- Cholesterol: 65.0 mg
- Sodium: 272.1 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 0.8 g
- Protein: 26.2 g
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