Preparation time: 10 minutes
Cooking time: 35 minutes
You Will Need
2 teaspoons olive oil
4 boneless, skinless chicken breast halves (5 ounces each)
1 small onion, thinly sliced
3 cloves garlic, minced
1 tablespoon curry powder
1 1/3 cups canned crushed tomatoes
1/4 cup dried apricots, thinly sliced
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/4 cup sliced almonds
What to Do
1. Heat oil in large nonstick Dutch oven over medium heat. Add chicken and sauté until golden brown, about 3 minutes a side. Transfer chicken to plate with tongs or slotted spoon.
2. Add onion and garlic to pan and cook until onion is tender, about 5 minutes.
3. Stir in curry powder and cook for 1 minute. Add tomatoes, apricots, salt, thyme, and pepper, and bring to a boil.
4. Return chicken (and any accumulated juices) to Dutch oven. Reduce to a simmer, cover, and cook until chicken is cooked through, about 20 minutes. (Recipe can be made ahead to this point and refrigerated. Reheat in 325°F oven.) Serve sprinkled with almonds.
Serves 4
Each serving provides: Calories 258, fat 8 g, saturated fat 1 g, cholesterol 82 mg, sodium 431 mg, carbohydrates 12 g, fiber 3g, protein 35g.


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