chicken breasts recipe<\/strong> has distinctive combination of curry, ginger, and fruit gives this classic Southern dish its character.<\/p>\nIngredients:<\/strong><\/p>\n\n- 2 medium-size Granny Smith apples<\/li>\n
- 1 small onion, finely chopped<\/li>\n
- 1 small green bell pepper, seeded and finely chopped<\/li>\n
- 3 cloves garlic, minced or pressed<\/li>\n
- 2 tablespoons dried currants<\/li>\n
- 1 tablespoon curry powder<\/li>\n
- 1 teaspoon ground ginger<\/li>\n
- 1\/4 teaspoon ground red pepper (cayenne)<\/li>\n
- 1 can (about 14 1\/2 oz.) diced tomatoes<\/li>\n
- 6 small skinless, boneless chicken breast halves (about 1 3\/4 lbs. total)<\/li>\n
- 1\/2 cup chicken broth<\/li>\n
- 1 cup long-grain white rice<\/li>\n
- 1 pound large raw shrimp, shelled and deveined<\/li>\n
- 1\/3 cup slivered almonds<\/li>\n
- Salt<\/li>\n<\/ul>\n
Instruction:<\/strong><\/p>\n\n- Chopped parsley<\/li>\n
- Quarter, core, and dice unpeeled apples.<\/li>\n
- In a 4-quart or larger electric slow cooker, combine apples, onion, bell pepper, garlic, currants, curry powder, ginger, and red pepper; stir in tomatoes.<\/li>\n
- Rinse chicken and pat dry; then arrange, overlapping pieces slightly, on top of tomato mixture.<\/li>\n
- Pour in broth. Cover and cook at low setting until chicken is very tender when pierced (6 to 7 hours).<\/li>\n
- Carefully lift chicken to a warm plate, cover lightly, and keep warm in a 200 degree oven.<\/li>\n
- Stir rice into cooking liquid.<\/li>\n
- Increase cooker heat setting to high; cover and cook, stirring once or twice, until rice is almost tender to bite (30 to 35 minutes).<\/li>\n
- Stir in shrimp, cover and cook until shrimp are opaque in center; cut to test (about 10 more minutes).<\/li>\n
- Meanwhile, toast almonds in a small nonstick frying pan over medium heat until golden brown (5 to 8 minutes), stirring occasionally. Set aside.<\/li>\n
- To serve, season rice mixture to taste with salt. Mound in a warm serving dish; arrange chicken on top. Sprinkle with parsley and almonds.<\/li>\n<\/ol>\n
Makes 6 servings.<\/strong><\/p>\n
![\u00a0<\/a>This is on of the Best chicken breasts recipe you can make at home for family or friends. This\u00a0chicken breasts recipe<\/strong> has distinctive combination of curry, ginger, and fruit gives this classic Southern dish its character.<\/p>\nIngredients:<\/strong><\/p>\n\n2 medium-size Granny Smith apples<\/li>\n1 small onion, finely chopped<\/li>\n1 small green bell pepper, seeded and finely chopped<\/li>\n3 cloves garlic, minced or pressed<\/li>\n2 tablespoons dried currants<\/li>\n1 tablespoon curry powder<\/li>\n1 teaspoon ground ginger<\/li>\n1\/4 teaspoon ground red pepper (cayenne)<\/li>\n1 can (about 14 1\/2 oz.) diced tomatoes<\/li>\n6 small skinless, boneless chicken breast halves (about 1 3\/4 lbs. total)<\/li>\n1\/2 cup chicken broth<\/li>\n1 cup long-grain white rice<\/li>\n1 pound large raw shrimp, shelled and deveined<\/li>\n1\/3 cup slivered almonds<\/li>\nSalt<\/li>\n<\/ul>\nInstruction:<\/strong><\/p>\n\nChopped parsley<\/li>\nQuarter, core, and dice unpeeled apples.<\/li>\nIn a 4-quart or larger electric slow cooker, combine apples, onion, bell pepper, garlic, currants, curry powder, ginger, and red pepper; stir in tomatoes.<\/li>\nRinse chicken and pat dry; then arrange, overlapping pieces slightly, on top of tomato mixture.<\/li>\nPour in broth. Cover and cook at low setting until chicken is very tender when pierced (6 to 7 hours).<\/li>\nCarefully lift chicken to a warm plate, cover lightly, and keep warm in a 200 degree oven.<\/li>\nStir rice into cooking liquid.<\/li>\nIncrease cooker heat setting to high; cover and cook, stirring once or twice, until rice is almost tender to bite (30 to 35 minutes).<\/li>\nStir in shrimp, cover and cook until shrimp are opaque in center; cut to test (about 10 more minutes).<\/li>\nMeanwhile, toast almonds in a small nonstick frying pan over medium heat until golden brown (5 to 8 minutes), stirring occasionally. Set aside.<\/li>\nTo serve, season rice mixture to taste with salt. Mound in a warm serving dish; arrange chicken on top. Sprinkle with parsley and almonds.<\/li>\n<\/ol>\nMakes 6 servings.<\/strong><\/p>\n](\"https:\/\/facenbodycare.com\/wp-content\/uploads\/2014\/07\/country-captain-chicken-breasts1.jpg\"){kind=link}