CHICKEN BREASTS WITH CURRIED APPLE STUFFING

2 teaspoons vegetable oil; divided

1/4 cup onion; finely chopped

2 tablespoons celery; finely chopped

1 3/4 cups Granny Smith apples (about 3/4 lb.); chopped & peeled

1 3/4 teaspoons curry powder; divided

1/4 cup golden raisins

1/2 teaspoon garlic; minced

1 (10 1/2 oz.) can low-sodium chicken broth; divided

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

3/4 cup apple juice

1 large clove garlic; minced

1 teaspoon cornstarch

1 teaspoon water

1. Heat 1 teaspoon oil in a non-stick skillet over medium-high heat. Add onion and celery; saute 5 minutes or until tender. Add apple and 1 teaspoon curry powder; saute 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 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; saute 6 minutes on each side or until done. Remove chicken from skillet; set aside.

4. Add 3/4 teaspoon curry powder, remaining broth, apple juice and garlic 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 1 minute, stirring constantly. Return chicken to skillet; cover and simmer 2 minutes or until heated. Serve sauce with chicken.

Yields 4 servings (Serving size = 1 chicken breast half and 1/4 cup sauce)

CALORIES: 244; PROTEIN: 28g; FAT: 5g; CARBS: 23g; FIBER: 3g; CHOL: 66mg; IRON: 2mg; SODIUM: 105mg; CALC: 33mg.

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