Submitted By: Marian Dunn

Curried Chicken and Rice

Ingredients:

• 4 Chicken Breasts (boneless and skinless)
• 1 Can of tomatoes 28 oz
• 1 Cup of celery chopped
• 1 Cup of onions finely chopped
• 1 Green pepper chopped
• 1 tsp of curry paste

PRe-heat oven to 350 F
In a blender puree tomatoes and curry paste,
pour a small amount on the bottom of the cooking dish.
Place chicken with the vegetables on top of the chicken into pyrex dish.
Cover chicken and vegetables with reminaing tomato sauce.
Cover and cook at 350 F for 45 minutes.
Add or decrease the curry paste according to taste.