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Nutrition Facts
Serving Size 304 g
(Approx. 6 Servings)
Amount Per Serving
Calories 320 Calories From Fat 120
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 440 mg 18%
Total Carbohydrate 29 g 10%
Dietary Fiber 5 g 20%
Sugars 14 g
Protein 24 g
Vitamin A 10% Iron 15%
Vitamin C 50% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Country Captain
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
6  People


Recipe makes 6 Servings

1 Lb chicken breast tenders
1/8 Tsp salt
1/8 Tsp black pepper
1/4 cup(s) flour
3 Tbsp curry powder
1 medium white onion, chopped
1 medium green bell peppers, chopped
1 medium granny smith apple, chopped
1 1/2 Tbsp extra virgin olive oil
2 1/2 Tsp ginger, grated
3 H-E-B® Peeled Garlic, crushed
14 1/2 Oz diced tomatoes
10 1/2 Oz chicken broth
1/2 cup(s) raisins
1/4 cup(s) slivered almonds
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Heat oven to 350°F.
Trim white tendons from ends of chicken tenders.
Season chicken lightly with salt and pepper. Combine flour with 2 tablespoons curry powder in a seal able 1-gallon plastic bag and coat chicken.
Combine onion, bell pepper and apple in a small bowl and set aside.
Heat 1 tablespoon oil in a non-stick 12-inch skillet over medium-high heat 3 minutes.
Cook chicken in skillet 2 1/2 to 3 minutes per side then transfer chicken to a plate.
Add 1/2 tablespoon oil to skillet and sauté onion, bell pepper and apple 4 minutes, scraping bottom of skillet to loosen any browned bits.
Add ginger, garlic and 1 tablespoon curry powder to pan and sauté 1 minute.
Add tomatoes and chicken broth. Stir.
Return chicken to skillet and sprinkle raisins over top.
Reduce heat to medium, stir gently, cover and cook 5 minutes.
Toast almonds in oven 5 minutes.
Sprinkle almonds over dish and serve.



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