Stuffed Chicken

The most common type of poultry in the world is chicken. People love chicken for its great taste, healthfulness, budget friendliness and low fat content, as well as the easiness in preparing tasty dishes. Chicken is also versatile to cook with. Chicken recipes are always a favourite with me and I try to find a new chicken recipe to cook each time I buy chicken and yet there are so many more to discover.

This one  is  a great recipe  for your family get togethers or friends. Easy and delicious. Fruit  and wine add a different flavor to this chicken recipe. Excellent when served with rice.

 Ingredients:

• 6 skinless, boneless chicken breasts/thighs
• 1 chopped apple
• 2 tablespoons shredded Cheddar cheese
• 2 tablespoons dried bread crumbs
• 2 tablespoons butter
• 1/4 cup dry white wine, for the stuffing
• 1/4 chicken stock
• 1 cup white wine, for cooking
• black pepper
• 1 teaspoon fresh ginger, grated
• 1 teaspoon lemon rind
• 1 tablespoon pine nuts, toasted
  
• 1 teaspoon ground cinnamon
• 1/2 teaspoon curry powder
• 2 teaspoons cornstarch
• 2 tablespoon water
• salt
• 1 tablespoon chopped fresh parsley, for garnish

How To:

Combine apple, cheese, bread crumbs, lemon rind, black pepper, pine nuts, ginger and cinnamon in a bowl.  Add the wine, mix and set aside.

Flatten chicken breasts/thighs between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.

Melt butter in a skillet over medium heat. Brown stuffed chicken breasts/thighs. Add 1 cup wine and 1/4 cup chicken stock. Add curry and salt. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.

Transfer chicken to a serving platter. Combine 2 tablespoon water and cornstarch; stir into juices in the pan. Add curry powder and salt. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley and serve.

 Bon Apetit!

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