Title: Bombay Chicken (Health Valley)
Categories: Poultry Diet Main
Yield: 6 Servings
| 4 | | Chicken breast filet (1lb) skinned |
| 1 | tb | Whole wheat flour |
| 1 1/2 | ts | Curry powder |
| 1/2 | ts | Paprika |
| 1 1/2 | ts | Italian seasoning blend |
| 4 | tb | Fat-free chicken broth |
| 2 | | Cloves garlic; chopped |
| 1 | c | Finely chopped onion |
| 2 | c | Diced pippin apples peeled and cored |
| 1 | c | Raisins |
| 1 | tb | Lemon juice |
| 1 | | Can mandarin oranges in juice,undrained |
| 2 | c | Cooked brown rice, cooked with chicken broth |
Cut filets in 2 inch cubes. In heavy bag, combine floiur, 1/2 tsp curry
powder, paprika, italian seasoning, and ;chicken pieces tossing to coat
chicken thoroughly. In medium-lg. skillet over medium-high heat, stir-fry
chicken in 2 Tbsp broth for about 10 minutes, until chicken is no longer
pink inside. Remove from pan. Preheat oven to 350~ Add garlic, onion and 2
tablespoons broth to skillet and cook, stirring often, 5 minutes or until
the garlic and onion begin to color. Stir in apples, remaining 1 teaspoon
curry, raisins, lemon juice and oranges with juice. Cover and cook over
medium heat for 10 minutes. Remove skillet from heat. 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
to 30 minutes, until liquid is absorbed and casserole is golden brown.
Calories per serving: 314 Fat per serving: 3.5 grams From: Cooking Without
Fat....Health Valley Foods