Curry Rolled Chicken Breasts Recipe

From Dorothy McNett's Recipe Book.

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See Also: Chicken / Poultry · Main Dishes

Curry Rolled Chicken Breasts

From Dorothy McNett's Recipe Book at One large chicken breast will serve 2 people. This recipe for rice will be able to make at least 6-8 chicken breasts. Use the leftover rice as a salad or serve along side of the chicken breasts in this recipe.

1 small onion or shallot, finely chopped
2-3 cloves garlic, finely chopped
2 tablespoons olive oil or butter (or a combo of each)
1 cup rice
2 cups chicken broth
1 tablespoon (or more) good quality curry powder (ready made, or your own combination)
1 teaspoon sea salt
freshly ground peppercorns

2-3 large skinned and boned chicken breasts
sea salt
freshly ground pepper
baby lettuce or spinach leaves

1-2 tablespoons olive oil or butter, or both

thinly sliced and chopped dried tomatoes in oil, or other sauce as desired

Saute the onion and garlic several minutes in olive oil. Add rice and stir to coat thoroughly. Add broth and seasonings. Cover. Simmer gently for about 15-20 minutes, or until rice has absorbed the liquids and is tender. Set aside to cool.

Skin and debone the chicken breasts, if necessary. With your very sharp boning knive, with the "skin" side down, butterfly each breast and then with a meat pounder, flatten each breast to make it easier to roll them up. Sprinkle with sea salt and pepper and arrange several lettuce or spinach leaves on each breast. Arrange about 2-3 tablespoons of the cooked rice mixture down the center. Roll and tie with string to make neat bundles. Sprinkle with paprika. In a heavy bottomed skillet or saute pan heat the butter or oil. Place chicken breasts with the seam side up and cook about 3-5 minutes on medium high heat to brown. Turn each one over, and then turn the heat down to medium to medium low and continue to cook until the chicken is done, which is about 5 minutes more. Remove to cutting board. In hot pan, add half of your choice of tomatoes. Stir to make a great tasting finishing sauce. Snip off the twine and then cut each breast into desired serving sizes. Arrange on a serving plate, arrange some of the tomato sauce around them and then pour the sauce from the pan over.

Recipe created 2007-03-27.

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