Chicken Breasts With Curried Apple Stuffing

• 2 teaspoons olive oil, divided
• 1/4 cup onion, finely chopped
• 2 tablespoons celery, finely chopped
• 1 3/4 cups granny smith apples, peeled, chopped
• 1 3/4 teaspoons curry powder, divided
• 1/4 cup golden raisin
• 1/2 teaspoon garlic, minced
• 10 ounces chicken broth, divided
• 4 boneless skinless chicken breasts
• 3/4 cup apple juice
• 1 large garlic clove, minced
• 1 teaspoon cornstarch
• 1 teaspoon water

1. Heat 1 tsp oil in a skillet over medium heat.
2. Add onion and celery; saute 5 minutes or until tender.
3. Add apple and 1 teaspoon curry powder, cooking 3 more minutes or until apple is tender.
4. Stir in raisins, 1/2 teaspoon minced garlic and 1/3 cup broth. Cook 4 minutes or until liquid almost evaporates.
5. Spoon apple mixture into a small bowl and set aside.
6. Cut a horizontal slit through the thickest protion of each chicken breast half to form a pocket.
7. Stuff about 1/4 cup apple mixture into each pocket.
8. Heat 1 teaspoon oil in skillet over medium high heat.
9. Add chicken and cook 6 minutes on each side or until done.
10. Remove chicken from skillet and keep warm.
11. Add 3/4 teaspoon curry powder, remaining chicken broth, apple juice, and minced garlic to skillet. Bring to a boil, cook 5 minutes or until reduced to 1 cup.
12. Combine cornstarch and water; stir well.
13. Add to broth mixture in skillet; stir with a whisk.
14. Bring to a boil; cook stirring constantly for 1 minute.
15. Return chicken to skillet; cover and simmer 2 minutes or until heated through.
16. Serve sauce with chicken.

olive oil, onion, celery, granny smith apples, curry powder, golden raisin, garlic, chicken broth, chicken breasts, apple juice, garlic, cornstarch, water

Taken from www.food.com/recipe/chicken-breasts-with-curried-apple-stuffing-198872 (may not work)