1/2 c. shredded carrot
1/4 c. sliced green onion
Curry powder
1 tbsp. butter
1/2 c. soft bread crumbs
2 tbsp. raisins
1 tbsp. water
4 med. boned skinless chicken breast halves
1/8 tsp. salt
1/4 tsp. paprika
1/4 c. plain low-fat yogurt

In a small saucepan, cook carrot, green onion and 1/2 to 1 teaspoon curry powder in butter until vegetables are tender. Remove from heat and stir in bread crumbs, raisins, and water.

Place one chicken breast half, boned side up, between 2 pieces of plastic warp. Working form the center to the edges, pound lightly with a meat mallet until 1/4 inch thick. Remove plastic wrap. Repeat with remaining chicken. Sprinkle chicken pieces lightly with salt.

Place 1/4 of the stuffing mixture on 1/2 of each chicken breast. Fold the other half of the chicken breast over the filling. Secure with a wooden toothpick. Place chicken in 8x8x2 baking dish. Sprinkle with paprika.

Bake, covered in a 350 degree oven about 25 minutes or until chicken is tender and no longer pink. Meanwhile, combine yogurt and marmalade. To serve, dollop about 1 tablespoon of yogurt mixture atop each piece of chicken. Makes 4 servings.