Chicken Breasts with Curried Apple Stuffing

Yield: 4 servings

Prep Time: 30 min

Cook Time: 40 min

Chicken Breasts w/ Curried Apple Stuffing

A delicious twist on weeknight chicken!


2 teaspoons vegetable oil, divided
1/4 cup finely chopped onion
2 Tablespoons finely chopped celery
1 3/4 cups peeled, chopped Granny Smith apple (about 3/4 pound)
1 3/4 teaspoons curry powder, divided
1/4 cup golden raisins
1/2 teaspoons minced garlic
1 (10 1/2 ounce) can low-salt chicken broth, divided
4 (4-ounce) skinned, boned chicken breast halves
3/4 cup apple juice
1 clove garlic, minced
1 teaspoon cornstarch
1 teaspoon water


1. Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add onion and celery; sauté 5 minutes or until tender. Add apple and 1 teaspoon curry powder; sauté 3 minutes, or until apple is tender. Stir in raisins, 1/2 teaspoon minced garlic, and 1/3 cup broth; cook 4 minutes or until liquid almost evaporates. Spoon 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 1/4 cup apple mixture into each pocket.

3. Heat 1 teaspoon oil in skillet over medium-high heat. Add chicken, and cook 6 minutes on each side or until done. Remove chicken from skillet; set aside.

4. Add 3/4 teaspoon curry powder, remaining chicken broth, apple juice, and minced garlic clove to skillet. Bring to a boil; cook 5 minutes or until reduced to 1 cup.

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


*If preparing this recipe as GLUTEN FREE, just be sure to use a brand of chicken broth that is designated as GF.

*The apple-curry mixture is delicious. It's not a bad idea to double that part of the recipe and serve some on the side too!

Nutritional Information per serving:
Serving size: 1 breast half + 1/4 cup sauce
Calories per serving: 238
Fat per serving: 4g
Saturated Fat per serving: .61g
Sugar per serving: 11.5g
Fiber per serving: 2g
Protein per serving: 28g
Cholesterol per serving: 65.77mg
Carbohydrates per serving: 23g

WW POINTS per serving:
Points Plus Program: 6 Old Points Program: 5

Source: (via Cooking Light)

9 Responses to “Chicken Breasts with Curried Apple Stuffing”

  1. postedOct 3, 2012 6:48 AM
    Lisa cornely

    Chicken Breasts with Curried Apple Stuffing prefect for a fall dinner

  2. postedOct 7, 2012 12:33 PM
    Linda Hielscher

    Hi Lori, I’m thinking about trying this today. I’ve never cooked anything before with curry powder. Is this a spicy dish?

    • October 7th, 2012 @ 12:47 PM

      Hi Linda- it’s not spicy hot… just spicy in terms of the curry spice.

  3. postedOct 7, 2012 12:57 PM
    Linda Hielscher

    My husband is okay with curry but doesn’t love it. Is there another spice you might suggest instead of curry?

    • October 7th, 2012 @ 2:28 PM

      I’m not sure… my kiddo isn’t big on it either, but he loved the chicken. It’s not super strong.

  4. postedOct 7, 2012 7:38 PM
    Linda Hielscher

    Hi again Lori, Thank you so much for your quick response answering my questions. I followed the recipe exactly. Very good recipe, it wasn’t spicy at all. My husband and 14 year old really liked the dish and said it was a do over. Success!!!! :)

    • October 7th, 2012 @ 9:42 PM

      Good to hear!

  5. postedOct 11, 2012 2:45 PM
    Mike Tuersley

    Very good recipe! Thank you!!

    I did modify mine a bit and thought I would share. Your comment about the smells of apple and curry were so true and I could add one more to that list – bacon! I added 1 slice of bacon chopped and sauted with the onions and celery. I then substituted chopped mushrooms in place of the raisins because I’m not fond of them in cooking. I used shitake so it gave the chicken another earthy dimension.

    • October 11th, 2012 @ 10:56 PM

      Thanks for sharing your adaptation!

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