Recipe - Bombay Chicken

4 Skinless Boneless Chicken
Breast; Abt 1 Lb
1 tablespoon WholeWheat Flour
One half teaspoon Curry Powder; Plus
1 teaspoon Curry Powder
One half teaspoon Paprika
1 One half teaspoon Italian Seasoning
2 tablespoon Fatfree Vegetarian Broth;
Chicken Flavor, Plus
2 tablespoon Fatfree Vegetarian Broth;
Chicken Flavored
2 Cloves Garlic; Chopped
1 cup Onion; Finely Chopped
2 cup Apples; Pippin, Peel,
Core And Dice
1 cup Raisins
1 tablespoon Lemon Juice
10 One half ounce Mandarin Oranges; Undrained
2 cup Brown Rice; Cooked In Ff Veg
; Chicken Broth

Cut flilets in 2" cubes. In heavy bag, combine flour, One half t curry powder,
paprika, italian seasoning and chicken pieces tossing to coat chicken
thoroughly.

In medlarge skillet over medhigh heat, stirfry chicken in 2 T broth for
about 10 min, until chicken is no longer pink inside. Remove from pan.

Preheat oven to 350 deg F.

Add garlic, onion and 2 T broth to skillet and cook, stirring often, 5 min
or until the garlic and onion begin to color. Stir in apples, remaining 1
t curry, raisins, lemon juice and oranges with juice. Cover and cook over
med heat for 10 min.

Remove skillet from heat. Set aside 1 C of the fruit mixture for topping;
stir cooked rice into remaining fruit mixture.

Bake uncovered at 350 deg F for 20 30 min, until liquid is absorbed and
casserole is golden brown.

This is EXCELLENT!!

Entered into MasterCook and tested for you by Reggie Dwork
reggie@reggie.com

NOTE: I am going to make this next time without the chicken but use
everything else in the recipe. I think it would make a wonderful side dish,
breakfast or dessert. It seems like it is versatile enough to be able to do
this and use it for just about any meal.
Posted to Digest eatlf.v096.n146

Date: Mon, 09 Sep 1996 05:06:08 0700

From: Reggie Dwork reggie@reggie.com
NOTES : According to book:
Cal 314
Fat 3.5g
Chol 64mg
Fiber 5.1g
Sodium 121mg
CFF 10%