Chicken Breasts with Curried Stuffing

Heat the margarine in a large skillet over medium heat. Add the shredded carrot and sliced green onion, stirring occasionally until softened, about 3-4 minutes.

Stir in the curry powder and cook for 30 seconds until fragrant. Remove from heat and fold in the soft bread crumbs, raisins, and water until the mixture is well combined and slightly moistened.

Place each chicken breast half on a cutting board. Using a sharp knife, cut a horizontal pocket into the thickest part of each breast, being careful not to cut all the way through the sides.

Divide the curried bread crumb stuffing evenly among the four chicken breasts, spooning it carefully into each pocket.

Pat the chicken breasts dry and season both sides with salt and paprika. Arrange them in a lightly greased baking dish.

In a small bowl, whisk together the low-fat plain yogurt and orange marmalade until smooth and well blended.

Brush or spoon the yogurt-marmalade mixture evenly over the top of each stuffed chicken breast.

Bake in a preheated 375°F (190°C) oven for 25-30 minutes, until the chicken is cooked through and the internal temperature reaches 165°F (74°C) when measured at the thickest part.

Remove the baking dish from the oven and let the chicken rest for 2-3 minutes before serving.