| Pound chicken to 3/8-inch thickness with meat mallet or rolling pin. Sprinkle with salt and pepper. In a non stick skillet, brown onions in water for 3 minutes. Add curry powder and stir for 1 minute. Add brown sugar, garlic powder, parsley, cooked rice and raisins. Stir until well mixed. Divide stuffing into 4 servings and place one serving on each piece of chicken. Roll jelly roll style and fasten with wood toothpicks. Place chicken rolls in a non stick skillet and brown on all sides. Toothpicks may interfere with this so push them in and brown as much as you can. Add chicken broth, cover, reduce heat and simmer about 30 minutes or until fork can be inserted in chicken with ease. Serves 4. |
