Yield: 8 servings.

8 boneless skinless chicken breast halves (2 pounds)
1/2 cup all-purpose flour
2 tablespoons cooking oil
2 medium onions, chopped
2 medium green peppers, chopped
1 garlic clove, minced
2 teaspoons curry powder
1/2 teaspoon white pepper
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 teaspoon chopped fresh parsley
1/2 teaspoon dried thyme
1 cup water
3 tablespoons raisins
Hot cooked rice, optional

Dust chicken with flour. In a Dutch oven over medium heat, brown the chicken in oil. Remove chicken and set aside. Add onions, green peppers and garlic to drippings; saute for 3-4 minutes or until tender. Add curry and pepper; mix well. Return chicken to the pan. Add tomatoes, parsley, thyme and water. Cover and hake at 375° for 45-50 minutes or until chicken is tender and juices run clear. Stir in raisins. Serve over rice if desired.