Directions: Heat the 1 T. olive oil and 1 T. butter in a large saute pan. Add the onion and celery and saute until tender, about 5 minutes. Add the garlic, apples, curry powder, and raisins. Cook for about 3 minutes to blend flavors. Slice a pocket into each chicken breast and stuff about 1 tablespoon of the filling into each pocket. Flour each chicken breast on both sides. Heat the 1 T. olive oil and 1 T. butter in another saute pan and cook the stuffed chicken breasts on both sides until cooked through. Remove chicken. In the same pan, add the curry powder, chicken stock, apple juice and minced garlic. Whisk to combine and cook for 4-5 minutes until slightly thickened. Serve over chicken breasts.
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|Serving Size: 1 Serving (707g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 318 (31%)|
|Amt Per Serving||% DV|
|Total Fat 35.4g||47 %|
|Saturated Fat 16.9g||84 %|
|Monounsaturated Fat 12.9g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 70.7mg||22 %|
|Sodium 2383.4mg||82 %|
|Potassium 1007.6mg||27 %|
|Total Carbohydrate 153.9g||45 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 147.6g|
|Protein 22.8g||33 %|
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Calories per serving: 1018
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