Stuffed Chicken Breast in Curry Sauce over Roasted Potatoes and Cauliflower
Stuffed Chicken Breast in Curry Sauce over Roasted Potatoes and Cauliflower might be just the main course you are searching for. This recipe makes 4 servings with 1375 calories, 61g of protein, and 53g of fat each. This recipe covers 60% of your daily requirements of vitamins and minerals. Head to the store and pick up kosher salt, walnuts, raisins, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. A couple people really liked this Indian dish.
Special equipment: Plastic wrap Meat mallet
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.