2 tablespoons all-purpose flour
1 tablespoon curry powder
1/2 teaspoon salt
1 pound boneless skinless chicken breast halves — in
3/4-1″ pieces 1 tablespoon vegetable oil
1 1/4 cups apple juice
2 cups sweet potato — peeled/cubed
1 fresh mild chili — (3-4″ long)
-chopped 2 tablespoons apple jelly
Mix flour, curry powder and salt in heavy-duty resealable plastic bag. Add chicekn; seal bag and shake until chicken is evenly coated. Heat oil in 12 inch nonstick skillet over Medium-High heat. Add chicken; stir-fry 2-3 minutes or until brown. Stir any remaining flour mixture into apple juice. Stir apple juice, sweet potatoes and chili into chicken. Cover and cook 10-15 minutes, stirring occasionally, until chicken is no longer pink in center and potatoes are tender. Stir in jelly until melted. Can garnish with fresh chives, chutney or chicken peanuts and serve over couscous, if desired. Makes 4 servings. Per serving: 325 calories, 7 g fat, 65 CFF, 60 mg. choolesterol, 360 mg sodium, 41 g carbohydrate, 27 g protein Diet Exchanges: 2 1/2 starch, 3 very lean meat, 1/2 fat Substitution: If you like spicy food, use Madras curry powder. Betty Crocker New Chicken Cookbook #141, p. 60 MC formatting by bobbi744@acd.net ICQ#2099532