Recipe courtesy of Aria Kagan
Stuffed Chicken Breast in Curry Sauce over Roasted Potatoes and Cauliflower
Total:
1 hr 10 min
Active:
30 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 10 min
Active:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Potatoes and cauliflower: 
Chicken:
Curry Sauce:

Directions

Special equipment: Plastic wrap Meat mallet

Potatoes and cauliflower: 

Preheat the oven to 350 degrees F. 

On a large baking sheet toss together the cauliflower, potatoes, chervil, raisins, olive oil and salt and pepper, to taste. Arrange in a single layer on the baking sheet and roast until the potatoes are tender, about 25 minutes. Remove the potatoes to a bowl and set aside. 

Chicken: In a blender or food processor, combine the grapes, walnuts and dates and blend until smooth. 

Put the chicken breasts between 2 sheets of plastic wrap and, using a meat mallet, pound the chicken until evenly flat and thin. Remove the top sheet of plastic. Season the chicken with salt and pepper, to taste. Divide the grape mixture between the chicken breasts, topping each piece with about 2 tablespoons of the filling. Using the plastic as your guide, roll up the chicken around the filling. 

Put the flour, eggs and bread crumbs in separate dishes. Season the bread crumbs with the garlic powder, onion powder and salt. Dip the chicken rolls into the flour, coating completely, then into the egg and finally into the bread crumbs. Chicken should be coated completely with each step of the breading process. 

Heat 2 tablespoons of oil in a large oven-proof skillet over medium-high heat. Pan fry the chicken until golden brown on all sides, turning after a few minutes on each side. Transfer the pan to the oven and bake until cooked through, about 15 minutes. 

Curry sauce: Melt the butter in a skillet over medium heat, then add the onion and curry powder. Cook for 2 minutes then whisk in the flour and cook for 1 minute. Whisk in the chicken stock and bring to a simmer. Whisk until the sauce is thickened and smooth. 

Remove the chicken from the oven to a cutting board and slice. Spoon a bed of potatoes and cauliflower on each serving plate and top with curry sauce.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

IDEAS YOU'LL LOVE

Garlic Roasted Potatoes

Recipe courtesy of Ina Garten

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Marinated Chicken Breasts

Recipe courtesy of Food Network Kitchen

Roast Chicken Enchilada Suizas Stacked Casserole

Recipe courtesy of Rachael Ray

Pan Roasted Duck Breast

Recipe courtesy of Food Network

Chicken or Steak with Balsamic BBQ Sauce

Recipe courtesy of Giada De Laurentiis

Roasted Cauliflower and Broccoli

Recipe courtesy of Ellie Krieger

Rosemary Roasted Potatoes

Recipe courtesy of Ina Garten

Chicken Tetrazzini Casserole with Cauliflower

Recipe courtesy of Rachael Ray

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking