Curried Chicken Breast with Rice  

Servings: 4

1 lb. Chicken breast, boneless, skinless
1/4 C All-purpose flour
1/4 C Margarine
1/4 C Green pepper, finely chopped
1 clove Garlic, minced
1/4 C Onion, chopped

2 tsp. Curry powder
1/2 tsp. Thyme
2 C Stewed tomatoes
3 Tbs. Dried currants
2 C Cooked brown rice
1 Tbs. Sliced almonds

Rinse chicken breasts, dip in flour to coat. In large skillet, sauté chicken in 2 Tbs. margarine until browned. Transfer chicken to baking dish. Sauté green pepper, garlic and onion in remaining margarine. Add curry powder, thyme and tomatoes. Stir to mix, then pour over chicken. Bake at 350 for 40 minutes. Add currants and bake 5 minutes more.