Title: Bombay chicken
 Categories: Low fat, Main dish
      Yield: 6 Servings
 
      4    Skinless Boneless Chicken
           -Breast; Abt 1 Lb
      1 tb Whole-Wheat Flour
    1/2 ts Curry Powder; Plus
      1 ts Curry Powder
    1/2 ts Paprika
  1 1/2 ts Italian Seasoning
      2 tb Fatfree Vegetarian Broth;
           -Chicken Flavor, Plus
      2 tb Fatfree Vegetarian Broth;
           -Chicken Flavored
      2    Cloves Garlic; Chopped
      1 c  Onion; Finely Chopped
      2 c  Apples; Pippin, Peel,
           Core And Dice
      1 c  Raisins
      1 tb Lemon Juice
 10 1/2 oz Mandarin Oranges; Undrained
      2 c  Brown Rice; Cooked In Ff Veg
           ; Chicken Broth
 
  Cut flilets in 2" cubes.  In heavy bag, combine flour, 1/2 t curry
  powder, paprika, italian seasoning and chicken pieces tossing to coat
  chicken thoroughly.
  
  In med-large skillet over med-high heat, stir-fry chicken in 2 T
  broth for about 10 min, until chicken is no longer pink inside.
  Remove from pan.
  
  Preheat oven to 350 deg F.
  
  Add garlic, onion and 2 T broth to skillet and cook, stirring often,
  5 min or until the garlic and onion begin to color.  Stir in apples,
  remaining 1 t curry, raisins, lemon juice and oranges with juice.
  Cover and cook over med heat for 10 min.
  
  Remove skillet from heat.  Set aside 1 C of the fruit mixture for
  topping; stir cooked rice into remaining fruit mixture.
  
  Bake uncovered at 350 deg F for 20 - 30 min, until liquid is absorbed
  and casserole is golden brown.
  
  This is EXCELLENT!!
  
  Entered into MasterCook and tested for you by Reggie Dwork
  reggie@reggie.com
  
  NOTE: I am going to make this next time without the chicken but use
  everything else in the recipe. I think it would make a wonderful side
  dish, breakfast or dessert. It seems like it is versatile enough to
  be able to do this and use it for just about any meal.