CHICKEN BREASTS WITH CURRIED STUFFING


1/2 cup carrot; shredded

1 teaspoon curry powder

1/2 cup soft bread crumbs

1 tablespoon water

1/8 teaspoon salt

1/4 cup plain low-fat yogurt

1/4 cup green onion; sliced

1 tablespoon margarine

4 medium (12 oz.) boneless, skinless chicken breast halves

1/4 teaspoon paprika

2 teaspoons orange marmalade

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1. In a small saucepan, cook carrot, green onion and curry powder in
margarine until vegetables are tender. Remove from heat and stir in bread
crumbs and water.

2. Place 1 chicken breast half, boned side up, between 2 pieces of clear
plastic wrap. Working from the center to the edges, pound lightly with a
meat mallet to 1/4" thickness. Remove plastic wrap. Repeat with remaining
chicken.

3. Preheat oven to 350 degrees.

4. Sprinkle chicken pieces lightly with salt. Place 1/4 of the stuffing
mixture on 1/2 of each chicken breast. Fold the other half of the chicken
breast over the filling. Secure with a toothpick. Place chicken in an 8"
X 8" X 2" baking dish.

5. Sprinkle with paprika. Bake, covered, for about 25 minutes or until
chicken is tender and no longer pink inside.

6. Combine yogurt and marmalade. To serve, dollop about 1 tablespoon yogurt
mixture atop each piece of chicken.

Yields 4 servings

CALORIES: 223; PROTEIN: 28g; FAT: 6g; CARBS: 12g; SODIUM: 209mg;
CHOL: 73mg.
