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Ingredients
- 3/4 c. Golden brown raisins
- 1 1/2 stk butter, melted
- 2 c. Finely minced onion
- 2 c. Finely minced celery
- 1 tsp Chopped garlic
- 4 x Bay leaves
- 4 c. Peeled & cubed apple
- 3/4 c. Chutney
- 15 x Chicken breast halves (with skin)
- 2 c. Heavy cream
- 1 1/2 Tbsp. Curry pwdr
Directions
- This next recipe comes from the one and only cooking class I've ever taken.
- (At Dierberg's supermarket in St. Louis.)
- Place raisins in bowl. Add in hot water to cover and let stand till they swell. Drain. Heat 1/2 stick of butter in skillet. Add in onion, celery, garlic and bay leaves. Saute/fry till softened. Add in apple and stir for 1 minute. Stir in raisins and chutney. Cold and remove bay leaves. Flatten chicken breasts, skin side down. Season with salt and pepper. Divide raisin mix among chicken. Mix in edges. Heat 1 stick butter in shallow baking dish and arrange chicken breasts, seam side down. Brush top with butter.
- Bake at 425 degrees for 20 min, basting once. Blend cream and curry pwdr and pour over chicken breasts. Bake 10 min longer, basting occasionally.
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