Title: Curried Chicken Cutlets
Categories: Poultry
Yield: 4 Servings

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)

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.