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Stuffed Chicken Breast in Curry Sauce over Roasted Potatoes and Cauliflower (Aria Kagan) Recipe

Stuffed Chicken Breast in Curry Sauce over Roasted Potatoes and Cauliflower (Aria Kagan) Recipe

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Stuffed Chicken Breast in Curry Sauce over Roasted Potatoes and Cauliflower (Aria Kagan)

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Ingredients:

Serving

1 head cauliflower, separated into small florets
3 red potatoes, cubed
1/4 cup chopped fresh chervil leaves
1/4 cup raisins
2 tbsp olive oil
salt and freshly ground black pepper
1 cup red grapes
1 cup walnuts
3/4 cup dates
4 boneless, skinless chicken breast halves
2 cups all-purpose flour
5 eggs, lightly whisked
2 cups bread crumbs
2 tsp garlic powder
2 tsp onion powder
2 tsp kosher salt
2 tbsp canola oil
2 tbsp butter
1/4 cup chopped yellow onion
2 tbsp curry powder
2 tbsp all-purpose flour
2 cups chicken stock
plastic wrap
meat mallet

Directions:

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.
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1549.28 Kcal (6487 kJ)
Calories from fat	509.2 Kcal
		% Daily Value*
Total Fat	56.58g	87%
Cholesterol	362.71mg	121%
Sodium	2552.61mg	106%
Potassium	3017.93mg	64%
Total Carbs	184.12g	61%
Sugars	45.64g	183%
Dietary Fiber	18.9g	76%
Protein	88.18g	176%
Vitamin C	88.9mg	148%
Vitamin A	0.1mg	2%
Iron	9.4mg	52%
Calcium	304.3mg	30%

Amount Per 100 g
Calories	155.14 Kcal (650 kJ)
Calories from fat	50.99 Kcal
		% Daily Value*
Total Fat	5.67g	87%
Cholesterol	36.32mg	121%
Sodium	255.61mg	106%
Potassium	302.21mg	64%
Total Carbs	18.44g	61%
Sugars	4.57g	183%
Dietary Fiber	1.89g	76%
Protein	8.83g	176%
Vitamin C	8.9mg	148%
Iron	0.9mg	52%
Calcium	30.5mg	30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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