Ingredients
- 3 Tbsp. raisins
- ½ cup chopped onion
- ½ cup chopped celery
- ¼ tsp. minced garlic
- 1 bay leaf
- 1 cup chopped apple
- 2 Tbsp. chopped water chestnuts
- 4 (6 oz.) boneless, skin-on chicken breasts
- 2 Tbsp. olive oil
- 1 cup skim milk
- 1 tsp. curry powder
- 2 Tbsp. flour
- 1 lemon, quartered
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Instructions
- Preheat oven to 425ºF. Lightly coat a baking dish with cooking spray. In a small bowl, add the raisins and cover with warm water.
- Spray a large skillet with cooking spray. Add the onions, celery, garlic, and bay leaf. Sauté until the onions are translucent (4-5 minutes).
- Remove the bay leaf and add the apples. Cook until apples just begin to soften (2-3 minutes).
- Drain the raisins and add to the apple mixture. Stir in the water chestnuts and remove from heat. Let cool.
- Loosen the skin on the chicken breasts. Place the apple-raisin mixture between the skin and breast. In another skillet, heat the olive oil over medium heat. Add the chicken breasts skin-side down and cook until browned (4-5 minutes). Turn and cook until under side is browned (4-5 minutes).
- While the chicken is searing, heat the milk, curry powder, and flour over low heat in a saucepan. Stir until the mixture thickens (4-5 minutes).
- Transfer the chicken breasts to the prepared baking dish, skin-side up. Pour the milk mixture over the chicken breasts. Cover and bake until a meat thermometer registers a minimum temperature of 165ºF (15-20 minutes).
- Serve chicken with the sauce and garnished with lemon.