2 lg. whole chicken breasts, about 2 lbs. each, split in half
3 tbsp. seedless white raisins
3 tbsp. butter
1/2 c. finely chopped onion
1/2 c. finely chopped celery
1/4 tsp. finely minced garlic
1 bay leaf
1 c. apple, peeled and cored and cut into quarter inch cubes
3 tbsp. chutney
Salt and pepper to taste
1/2 c. heavy cream
1 tsp. curry powder

If possible, buy the breasts already boned but with the skin left on. Otherwise, using a paring knife and the fingers, remove and discard the bone. Put the raisins in a small bowl and add warm water to cover. Set aside so the raisins will swell. Preheat oven to 425 degrees.

Heat 1 tablespoon butter in skillet and add the onion, celery, garlic and bay leaf. Cook, stirring often, until the onion is wilted. Add the apple and stir. Cook about 1 minute stirring occasionally. Squeeze the raisins to extract the liquid and add them. Add the chutney. Stir and remove from the heat. Let cool.

Place the chicken breast skin side down on a flat surface. Pat lightly with a flat mallet or the bottom of a small, heavy skillet. Sprinkle with salt and pepper to taste. Spoon equal portions of the filling in the center of each breast. Bring up the edges of the breast, folding the edges over to enclose the filling and make a package.

Add the remaining two tablespoons of butter to a shallow baking dish. Transfer the chicken breasts to the dish and brush the tops with the butter. Sprinkle with salt and pepper to taste. Place them seam side down.

Place the dish on top of the stove and cook about 1 minute. Place the dish in the oven and bake 10 minutes. Baste once as they bake. Blend the cream and curry powder and pour this over the chicken breasts. Bake 10 minutes longer, basting occasionally. Yields 4 servings.