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.
PREPARE THE CHICKEN:
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.
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.
MAKE THE SAUCE:
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.
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.
Notes
An alternative way to make this recipe is to just top sautéed chicken breasts with the stuffing and sauce.
If preparing this recipe as GLUTEN-FREE, just be sure to use brands of chicken broth and apple juice that are designated as GF.
The apple-curry mixture is delicious, and you'll have more than you need. So it's okay to serve a little on the side too.