| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 2 |
|
Fryers; cut up -or- |
| 4 |
|
Chicken breasts; halved |
| 6 |
tb |
Butter |
| 1 |
|
Onion; sliced thin, separated |
| 1 |
|
Green pepper; cut in strips |
| 2 |
|
Cloves garlic; minced |
| 1 |
cn |
(16-oz) tomatoes |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
White pepper |
| 1 1/2 |
ts |
Curry powder |
| 1 1/2 |
ts |
Thyme |
INSTRUCTIONS
Saute onion, pepper and garlic in butter. Add tomatoes and seasonings and
simmer for 10 minutes. Place chicken in large roasting pan, skin side up.
Pour on sauce, cover and bake at 350 for 45 minutes. Uncover and bake a few
minutes to brown. Serve over rice.
MRS N.R. HOSEY (JUDY)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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