1 pound chicken breast halves
4 cups water
1 (8 ounce) can canned green beans
1 (20 ounce) can sliced mushrooms
1 large tomato, chopped
16 ounces raisins
4 tablespoons brown sugar
2 tablespoons cornstarch
1 tablespoon soy sauce
1 (8 ounce) can diced or diced tomatoes, drained
1 (1 ounce) package instant curry powder
1 cup chopped fresh parsley
In a large large saucepan, combine water, green beans, mushrooms, tomato, raisins and tomato with green beans. Bring to a boil and cook for about 5 minutes. Discard any remaining flavors of green beans.
Simmer until chicken is no longer pink, about 15 minutes. Remove from heat and let cool. Season with brown sugar, salt and pepper. Discard remaining green beans and tomatoes.
Preheat oven to 350 degrees F (175 degrees C).
Cut each chicken breast into bite size pieces. Place the pieces in a 9x13 inch baking dish. Sprinkle evenly with brown sugar, parsley and curry powder. Bake 35 to 40 minutes in the preheated oven, until chicken is no longer pink.
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