Serves: 4
Total Calories: 1,152

2 pounds boneless skinless chicken breast halves
1/4 cup unsalted butter or margarine
1 medium carrot peeled and diced
1 medium russet potato peeled and diced
2 tablespoons flour
1 tablespoon curry powder
2 tablespoons creamy peanut butter
1 tablespoon rice vinegar
2 cups half and half
Tabasco Hot Sauce to taste
4 cups cooked rice

Turn toaster oven to bake at 350 degrees.

Cut chicken into 1?2-inch cubes and saute in a large frying pan with butter over medium-high heat until cooked through and slightly browned on outside edges. Add carrot and potato and saute until vegetables are fork tender. Stir in flour until absorbed.

In a bowl, mix together the curry powder, peanut butter, vinegar, half-and-half, and Tabasco sauce. Stir into pan and remove from heat. Spread rice in a 2 1?2-quart baking dish and spread chicken mixture on top. Bake for 15–20 minutes, or until lightly browned and bubbly. Serve immediately. Makes 4–6 servings.

Nutritional Facts:

Serves: 4
Total Calories: 1,152
Calories from Fat: 330

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