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- 2 onions
- 1 Tbsp olive oil
- 6 Chicken Breast Halves
- 4 oz white wine
- 12 baby carrots
- 1 Tbsp curry Powder
- 6 oz Low-Fat coconut milk
- 6 Steamed white rice
- Fresh avocado Chutney
- 2 Medium California avocados
- 3 Tbsp mango Chutney
Bake the Chicken breasts covered for 30 minutes in a 350 degree oven or until half cooked.
Lower heat, cover and simmer for 30 minutes.
Stir in coconut milk and remove from heat just before serving.
Serve over steamed white rice.
Chutney Preparation :
Peel and dice avocados and fold in mango chutney. Serve on the side.