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.)

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