Clean and trim the chicken breast, seperating two breasts into four pieces, tenderize/flatten with tenderizing mallet (if available). Cut into 2 inch strips. Marinate the strips for miniumum of 30 min in the honey dijon dressing with 1/4 cup of sherry in a bowl in the fridge, stirring periodically.
Ideally, you should soak the dried tomatoes starting the night before, but if rushed you can microwave for 2 min at half power then let stand to cool. Soak sun dried tomatoes in 3/4 cup olive oil w/ 1/4 cup sherry...this will cover the tomatoes and add great flavor. You can reduce the olive oil if you wish and just stir frequently, your option.
Clean the green onions and slice up into a small pannikan (bowl for ingrediants) and set aside. Rinse/dry the sliced mushrooms.
Start the rice cooking. Combine rice, water, margine/butter and garlic powder in a pot. If a spicer curried flavor is desired, also add the optional curry powder. Bring to a boil. Stir once and cover. Reduce heat to low and simmer for 15min. Then turn off and let it sit.
Peel and core the fuji apples. Cut them in half, then slice into half circles about 1/8 inch thick. Spray sauce pan or small pot with olive oil, put in a layer of apples, sprinkle with garam masala, spray with olive oil, repeat layering (if you don't have a Misto sprayer, you can very lightly brush oil on or coat the pan heavily and stir it in that way). Saute over medium heat until apples are golden brown and limp. Turn off and set aside.
Remove the sun dried tomatoes from the oil and slice into 1/2's or 1/3's depeding on sizes. Add tomatoes, mushrooms and chicken to a large deep pan. I use one 2" deep by 12" but you could use a deeper pasta pot if you are a sloppy stirrer *smile*. I scooped out the chicken strips, leaving excess marinate in the bowl, but you can add that to the pan if you want it a little more moist. Bring to a boil over high heat, stirring frequently, then reduce to medium. Cook 10 min. or until chicken is no longer pink but still tender.
Add rice, apples and onions. Pepper to taste. Stir well and cover, reduce heat to low and cook 10 min. Stir periodically. Serve with iced tea and a fresh green salad.
I served it up with a nice tall glass of iced Cape Cod Cranberry tea, from Upton Tea Co.
ALL RECIPES IN MO'S KITCHEN ARE COPYRIGHT 1998-2008 ~ Mo's Kichen*©.
You may print them for personal use (enjoy!), but they may not be reproduced for any publication without the express permission of the author.