-
1
If possible, buy the breasts already boned but with the skin left on.
-
2
Otherwise, using a paring knife and the fingers, remove and throw away the bone.
-
3
Put the raisins in a small bowl and add in hot water to cover.
-
4
Set aside so the raisins will swell.
-
5
Preheat oven to 425 degrees.
-
6
Heat 1 Tbsp.
-
7
butter in skillet and add in the onion, celery, garlic and bay leaf.
-
8
Cook, stirring often, till the onion is wilted.
-
9
Add in the apple and stir.
-
10
Cook about 1 minute stirring occasionally.
-
11
Squeeze the raisins to extract the liquid and add in them.
-
12
Add in the chutney.
-
13
Stir and remove from the heat.
-
14
Let cold.
-
15
Place the chicken breast skin side down on a flat surface.
-
16
Pat lightly with a flat mallet or possibly the bottom of a small, heavy skillet.
-
17
Sprinkle with salt and pepper to taste.
-
18
Spoon equal portions of the filling in the center of each breast.
-
19
Bring up the edges of the breast, folding the edges over to enclose the filling and make a package.
-
20
Add in the remaining two Tbsp.
-
21
of butter to a shallow baking dish.
-
22
Transfer the chicken breasts to the dish and brush the tops with the butter.
-
23
Sprinkle with salt and pepper to taste.
-
24
Place them seam side down.
-
25
Place the dish on top of the stove and cook about 1 minute.
-
26
Place the dish in the oven and bake 10 min.
-
27
Baste once as they bake.
-
28
Blend the cream and curry pwdr and pour this over the chicken breasts.
-
29
Bake 10 min longer, basting occasionally.
-
30
Yields 4 servings.
