dhosner
Posted: Oct. 11 2006, 00:19 ET

Once again, you can adjust the fruit and vegetables portions to suit yourself.  Here are the basics. Next time I will add more onion and celery.

21oz boneless skinless chicken breasts cut into 6 pieces (3.5 oz each)
3 medium apples, cored and chopped.  Remove skin if you like.
4 oz chopped onion.  I used frozen, already chopped.
2 oz celery thinly sliced.  
1 TB curry powder
1 teaspoon cinnamon
1/2 teaspoon garlic(optional-I love garlic)
salt and pepper
1 can Campbells low sodium chicken broth(any allowed brand)

Spray pan with Pam or Olive oil spray. Lightly salt and pepper chicken.  Quickly brown chicken pieces at med. high heat for about 2 minutes on each side.  Remove from pan.  Add onion, celery, and apples to pan. Add curry, cinnamon, and garlic.  Stir to blend.  Add chicken broth to pan and blend with apple and vegetables.  Add Chicken back to pan and cover with sauce. Cove pan, turn heat to very low and simmer for about 20-25 minutes.  The sauce will thicken.

Divide chicken pieces and sauce and put into ziploc bags and freeze.  Serve with a salad.

Yield:total 6 servings.  Each yields: 1 protein, 1/2 fruit, 1 oz veg., 1/6 garnish(Pam) (Brian-how do we count the broth?)

Michelle
Posted: Oct. 11 2006, 10:24 ET

Hey Denise - that looks awesome !!!!!  I will have to make it this weekend as I love Chicken Curry.

As far as the broth goes - if it's an allowed broth, it's just a bonus as the broths are listed as part of your liquid intake for the day.

dhosner
Posted: Oct. 11 2006, 10:53 ET

Thanks Michelle!  I am having it tonight.  I used granny smith apples, the green ones.  But in retrospect, I think I should have used sweeter apples.  If I had a sweetner that  didn't have an aftertaste, I might have added some, too.  But, that's ok, I'm just glad I'm having something different!