Bombay Chicken

6 servings

This recipe is a great delicacy that is worthy of being served to dinner guests.

• 1 pound (about 4) skinless boneless
     chicken breasts
• 1 tablespoon whole wheat flour
• 1 1/2 teaspoons curry powder, DIVIDED
• 1/2 teaspoon paprika
• 1 1/2 teaspoons dried Italian seasoning
• 4 tablespoons fat-free chicken
     broth, DIVIDED
• 2 cups fat-free chicken broth
• 1 cup brown rice
• 2 cloves minced garlic
• 1 cup finely chopped onions
• 2 cups Granny Smith apples, (or
     Pippin apple) peeled,cored, diced
• 1 cup raisins
• 1 tablespoon lemon juice
• 1 10 oz. can unsweetened, undrained
     mandarin orange sections

Preheat oven to 350°.

Cook the brown rice in 2 cups of chicken broth.

Cut chicken in 2-in cubes. In a bag, combine flour, ½ tsp curry powder, paprika, italian seasoning and chicken pieces tossing to coat chicken thoroughly.

In 10-inch skillet over medium-high heat, stir-fry chicken in 2 TBS broth for about 6-10 minutes, until chicken is no longer pink inside. Remove from pan.

Add 2 TBS broth, garlic, onion to skillet and cook, stirring often, 5 minutes or until garlic and onion begins to color. Stir in apples, remaining 1 tsp curry powder, raisins, lemon juice and oranges with juice. Cover and cook over medium heat for 10 minutes.

Remove skillet from heat and set aside 1 cup of the fruit mixture for topping. Stir cooked rice into remaining mixture and spoon into 2-quart glass casserole. Place chicken pieces on top of rice mixture and top with remaining fruit mixture.

Bake uncovered at 350° for 20-25 minutes, until liquid is absorbed and casserole is golden brown

Bon appetit!