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| 2 | tablespoons | curry powder | |
| 1 1/4 | teaspoons | salt | |
| 1/4 | teaspoon | peppercorns | |
| 6 | each | chicken breast halves, boneless and skinless | or turkey cutlets |
| 1 1/2 | cups | orange juice | |
| 1 | cup | rice, converted | |
| 3/4 | cup | water | |
| 1 | tablespoon | brown sugar | |
| 1 | teaspoon | dry mustard |
Combine curry powder, 1/2 tsp salt and pepper.
Rub into chicken pieces and set aside.
In a 10 inch skillet, combine orange juice, rice water, sugar, mustard and remaining salt.
Mix well.
Arrange chicken over rice.
Bring to a boil an then cover.
Simmer 20 minutes.
Remove from heat and let stand until liquid is absorbed.
About 5 minutes.
Sprinkle with parsley before serving.
| % Daily Value* | |
| Total Fat 4.0g | 6% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 558mg | 23% |
| Total Carbohydrate 9.0g | 3% |
| Dietary Fiber 1.0g | 4% |
| Sugars 2.0g | |
| Protein 28.0g | 55% |
| Vitamin A | 2% | Vitamin C | 35% | |
| Calcium | 3% | Iron | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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