Curried Barley and Chicken Bake
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 clove garlic, finely chopped
1 medium tart green apple, chopped
1-2 tablespoons curry powder
1 cup pearl barley
2-1/2 cups chicken broth
4 boneless, skinless chicken breasts
1/2 teaspoon garlic salt
3 tablespoons orange marmalade or apricot jam
Heat oil in large skillet; sauté onion, bell peppers and garlic 5 minutes, stirring occasionally. Add chopped apple and curry powder; sauté 4 minutes longer. Stir in barley and chicken broth; bring to boil. Reduce heat and simmer 15 minutes. Pour barley mixture into large baking dish or casserole. Arrange chicken breasts over barley and season with garlic salt. Cover and bake in 375║ F oven for 45 minutes. Remove cover; brush chicken with marmalade. Continue to bake, uncovered, 15 minutes longer. Remove from oven and let stand 5 minutes before serving.
Makes 4 servings.
Per serving: 431 calories, 34g protein, 8g fat, 59g carbohydrate, 68mg cholesterol, 9g fiber, 850mg sodium.