1 tablespoon olive oil
1/2 cup chopped onion
2 teaspoons grated peeled fresh ginger
2 garlic cloves, minced
1 tablespoon golden raisins
3 tablespoons sliced almonds
1/4 cup water
1/4 cup orange juice
1 1/2 tablespoons mango chutney
3/4 teaspoon ground cumin
3/4 teaspoon curry powder
1 teaspoon salt, divided
1/8 teaspoon red pepper
1/8 teaspoon ground cinnamon
1/8 cup uncooked couscous
2 tablespoons minced fresh cilantro
6 (6ounces) skinless, boneless chicken breast halves
1/4 teaspoon black pepper
3 quarts water
6 tablespoons mango chutney (optional)
1. Heat oil in a small saucepan over medium high heat.
Add onion, ginger, and garlic; saute 2 minutes or
until onion is tender. Stir in raisins and almonds;
saute 1 minute. Stir in 1/4 cup water, juice, 1 1/2
tablespoon chutney, cumin, curry, 1/4 teaspoon salt, red
pepper, and cinnamon. Bring to a boil; gradually stir
in couscous. Remove from heat; cover and let stand 5
minutes. Fluff with a fork. Transfer couscous mixture
to a bowl; cool 5 minutes. Stir in cilantro, set
aside.
2. Slice each breast half lenghtwise, cutting to, but
not through, other side. Open halves, laying breast
flat. Place each breast half between 2 sheets of
heavy-duty plastic wrap; pound to 1/4 inch thickness
using a meat mallet or small heavy skillet.
3. Sprinkle chicken with remaining 3/4 teaspoon salt and
black pepper. Divide couscous mixture into 6 equal
portions; spoon each portions down center of each
breast half, leaving a 1/2 inch border at each end. Fold
sides over filling.
4. Place a 2-foot-long sheet of heavy-duty plastic
wrap on a work surface with 1 of the long sides
hanging over the counter’s edge by 2 inches. Place a
stuffed breast half, seam side down, on the end
futherest form you, and slightly roll the breast
toward you, jelly roll fashion. Twist the ends in
opposite directions to form a cylinder. Tie plastic
wrap in tight knots against the breast half on each
end. Turn off excess wrap closest to the knot. Place a
second 2-foot long sheet of heavy-duty plastic wrap on
the work surface; place rolled breast on wrap, and
repeat procedure. Repeat with remaining chicken breast
halves.
5. Bring 3 quarts water to a boil in a large stockpot;
add chicken. Simmer 20 minutes (do not boil), turning
occasionally. Remove from water, and let stand 10
minutes before unwrapping and cutting into 1/2 inch
thick slices. Top each serving with 1-tablespoon mango
chutney, if desired.
Yield: 4 servings (serving size: 1 stuffed breast
half).
Calories: 301 (18% from fat); Fat 6.1g (sat 1g Mon,
32g,poly 1.1g); protein 41,7g carb 17.7g Fiber 1.5g
Chol 99mg,Iron 1.7mg; sodium 570mg, calc 43mg