Curried Fruited Chicken Breast
Apples, pears, and banana team up for a deliciously easy fruit curry to serve over broiled chicken breasts.
Ingredients
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2 Granny Smith apples
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2 red Bosc pears
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1 banana
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1 teaspoon curry powder
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1/4 teaspoon ground cumin
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3/4 teaspoon pepper
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1/4 cup fresh orange juice
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1/2 cup water
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1 teaspoon cornstarch mixed with 2 tablespoons water
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4 boneless, skinless chicken breast halves (about 6 ounces each)
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1 tablespoon canola oil
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1/2 teaspoon salt
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Sprigs of cilantro, for garnish
Directions
1.
Core apples and pears, leaving skin on; cut into 1/2-inch cubes. Peel and slice banana 1/2 inch thick.
2.
Heat curry, cumin and 1/2 teaspoon pepper in saucepan until fragrant, 3 minutes. Add apples, pears, banana, juice and water. Bring to boiling. Cover pan; reduce heat; simmer 13 minutes or until apples are tender and banana breaks apart to start thickening sauce. Stir in cornstarch mixture; cook 2 minutes.
3.
Meanwhile, heat broiler. Between sheets of waxed paper, pound thicker ends of chicken so breasts are uniform thickness. Drizzle oil over chicken; season with salt and remaining pepper.
4.
Broil about 4 inches from heat 5 minutes. Turn; broil 3 minutes or until instant-read thermometer inserted in center registers 170 degrees F.
5.
Transfer chicken to plates. Spoon on sauce. Garnish with cilantro. Serve with rice if desired.
Nutrition information
Calories 353, Total Fat 8 g, Saturated Fat 2 g, Cholesterol 94 mg, Sodium 349 mg, Carbohydrate 36 g, Fiber 5 g, Protein 35 g.
Percent Daily Values are based on a 2,000 calorie diet
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