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In a small saucepan cook carrot, green onion, and curry powder in margarine
till vegetables are tender. Remove from heat and stir in bread crumbs,
raisins, and water. Place 1 chicken breast half, boned side up, between 2
pieces of clear plastic wrap. Working from the center to the edges, pound
lightly with a meat mallet to 1/4" thickness. 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 toothpick. Place
chicken in an 8x8x2" baking dish. Sprinkle with paprika. Bake, covered,
350øF for about 25 minutes or till chicken is tender and no longer pink.
Meanwhile, combine yogurt and marmalade. To serve, dollop about 1 T yogurt
mixture atop each piece of chicken.

Makes 4 servings.