Free Recipe Curried Chicken Cutlets
Recipe Type: Free Poultry Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 4
Ingredients for Curried Chicken Cutlets Recipe
4 Skinned boned chicken breast
-halves, (4-ounce)
1 tb Curry powder, divided
2 tb All-purpose flour
1/4 ts Salt
1/4 ts Ground red pepper
Vegetable cooking spray
2 ts Olive oil
1 c Vertically sliced onion
2 Cloves garlic, minced
14-1/2 oz No-salt-added stewed
-tomatoes, (1 can) undrained
1/3 c Golden raisins
1/4 c Plain low-fat yogurt
Fresh parsley sprigs,
-(optional)
Curried Chicken Cutlets Preparation
Place each piece of chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Combine 1 teaspoon curry powder and next 3 ingredients in a shallow dish; dredge chicken in flour mixture. Set aside. Coat a nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add onion and garlic; saute 3 minutes. Push onion and garlic to side of skillet; add chicken, and cook 2 minutes on each side or until browned. Add remaining curry powder, tomatoes, and raisins; reduce heat to medium, and cook 4 minutes, turning chicken once. Yield: 4 servings (serving size: 3 ounces chicken, 1/4 cup plus 2 tablespoons sauce, and 1 tablespoon yogurt). Per serving: 244 Calories; 4g Fat (16% calories from fat); 29g Protein; 23g Carbohydrate; 66mg Cholesterol; 627mg Sodium NOTES : Place chicken on a serving platter; spoon sauce over chicken. Top with yogurt; garnish with parsley, if desired. Recipe by: Cooking Light, Mar/Apr 1993, page 98 Posted to MC-Recipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.
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