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Recipe by Elissa Lorenzen 



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  • Chicken breast
  • 1 14.5 oz can stewed tomatoes
  • ½ onion
  • ¼ cup raisins
  • ¼ cup parsley
  • 1 tablespoon curry powder
  • ½ teaspoon nutmeg
  • 2 tablespoons slivered almonds



Place all the ingredients except the chicken and almonds in a skillet and simmer. Add the chicken, cover and simmer for 35 to 45 minutes. Serve over hot rice topped with the almonds.

Elissa Lorenzen is a personal chef and Pilates teacher in Atlanta.