|2 tsp||vegetable oil, divided|
|1/4 cup||finely chopped onion|
|2 tbsp||finely chopped celery|
|1 3/4 cup||chopped peeled Granny Smith apple|
|1 3/4 tsp||curry powder, divided|
|1/4 cup||golden raisins|
|1/2 tsp||minced garlic|
|1 (10 1/2-ounce) can||low-salt chicken broth, divided|
|4 4-oz||skinned, boned chicken breast halves|
|3/4 cup||apple juice|
|1 large||garlic clove, minced|
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.
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.
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.
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.
Nutrition information for one serving (chicken breast half and 1/4 cup sauce): CALORIES 244(17% from fat); FAT 4.6g (sat 1g,mono 1.3g,poly 1.6g); IRON 1.8mg; CHOLESTEROL 66mg; CALCIUM 33mg; CARBOHYDRATE 23.3g; SODIUM 105mg; PROTEIN 27.7g; FIBER 2.5g