Light chicken curry divan
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Whole chicken breast; (2 lbs.) cooked, skinned, boned and sliced, 2 cups | |
| 1 | pounds | Broccoli; cut up |
| 1 | tablespoon | Corn oil margarine |
| 3 | tablespoons | Flour |
| ¾ | cup | Chicken broth |
| ½ | cup | Low-fat milk |
| ¼ | teaspoon | Salt |
| 1 | dash | Garlic powder |
| 1 | dash | Fresh ground black pepper |
| 1 | cup | Tofu |
| 1 | tablespoon | Corn oil |
| 1 | tablespoon | Lemon juice |
| ½ | teaspoon | Curry powder |
| ½ | cup | Grated Cheddar cheese |
| ¼ | cup | Bread crumbs |
Directions
Steam broccoli until crisp tender, 5 minutes. Arrange chicken breast slices and broccoli in ungreased dish .Melt corn oil margarine in saucepan or microwave dish. Stir in flour and cook for 1 minute. Mix chicken broth and milk together and gradually add to flour mixture, stirring and cook until thick and boiling.. Pour sauce int blender. Add salt, garlic powder, black peper, Tofu, corn oil, lemon juice and curry powder. Blend until smooth.
Pour back into saucepan or Microwave dish and add grated cheese. Pour over chicken and broccoli. Top with bread crumbs. Bake at 350 F. for 30 minutes or until bubbly and lightly browned on top. Serves 8. Per serving: 182 calories, 38 mg. cholesterol MC frormatting by bobbi744@...
Recipe by: Source Unknown
Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on May 05, 1998