How To Make This Recipe By Constance Pfeffer
Lots of great fiber, protein, and antioxidants in this yummy-tasting entree!
- 1 cup Dr. Marcantel’s cream of vegetable soup powdered curry
- 3 slices toasted Ezekiel’s bread (may use whole wheat)
- salt and pepper to taste
- 2 chicken breasts
- low salt soy sauce
- 1/2 cup chopped onions
- 2 cups brown rice
- 1 pod chopped garlic
Sautee onions and garlic in pan. Put toasted bread into blender on high to make coarse bread crumbs. Cut chicken breast into 2″ thick pieces and roll them into bread crumbs. Sautee chicken together with onion and garlic. Add rice. Mix 1 teaspoon curry powder into soup. When chicken is brown, add 1 cup soup with curry and simmer. Add salt and pepper and soy sauce to taste. Simmer for 15 minutes longer. (Serves 3-4 people.)
Return to Healthy Recipes index page
All information provided on this site, particularly any information relating to specific medical conditions, health care, preventive care, and healthy lifestyles, is presented for general informational purposes only. It should not be considered complete or exhaustive and does not cover all disorders or conditions or their treatment.
The information provided on drmarcantel.com is not intended as a substitute for the advice provided by your own physician or health care provider, and may not necessarily take your individual health situation into account.
drmarcantel.com, Tina Marcantel, NMD, Inc., and Mary Christine (Tina) Marcantel assume no liability or responsibility for any errors or omissions in the content of this site. By using the drmarcantel.com site you agree not to rely solely on any of the information contained herein. Your use of the drmarcantel.com site is at your own risk.