Post by JJ Judkins on Jul 8, 2006 14:13:24 GMT -6
* Exported from MasterCook *
Georgia Country Captain Chicken
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Breast
Amount Measure Ingredient -- Preparation Method
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8 chicken breast halves -- boned and skinned
1 cup flour
1 1/2 teaspoons salt -- divided
1/2 teaspoon pepper
1 cup cooking oil
2 onions -- finely chopped
2 green peppers -- chopped
1 small garlic clove -- minced
1/2 teaspoon white pepper
3 teaspoons curry powder
32 ounces tomatoes
1 teaspoon chopped parsley
1/2 teaspoon ground thyme
3 tablespoons currants
1/4 pound almonds -- toasted
2 cups cooked rice
In large plastic bag, mix together flour, 1 teaspoon of the salt and pepper; add chicken, one piece at a time, shaking to coat. In large fry pan, place oil and heat to medium temperature. Add chicken and cook, turning, about 15 minutes or until brown on all sides. Remove chicken from pan and keep warm. In same fry pan, place onions, green pepper and garlic; stir-fry about 5 minutes, or until onion is golden brown. Add remaining 1/2 teaspoon of the salt, white pepper, curry powder, tomatoes, chopped parsley and thyme. In large baking dish, place chicken. Pour tomato mixture over chicken (if sauce doesn't cover chicken, add a little water to fry pan to loosen pan drippings and pour over chicken). Place in 375F. oven and cook about 45 minutes or until fork can be inserted in chicken with ease. Remove chicken and place on large serving platter with hot, fluffy rice. Stir currants into tomato mixture and spoon over rice. Sprinkle chicken with almonds and serve with chutney as an accompaniment.
Source:
"National Broiler Council"
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Per Serving (excluding unknown items): 745 Calories; 49g Fat (58.6% calories from fat); 38g Protein; 40g Carbohydrate; 5g Dietary Fiber; 93mg Cholesterol; 505mg Sodium. Exchanges: 2 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 7 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0