3/4 to 1 1/4 tsp. curry powder
1/2 tsp. salt
Dash of pepper
2 chicken breast halves, boned and skinned
2/3 c. orange juice
2/3 c. water
1/2 c. rice
1 tsp. brown sugar
1/2 tsp. dry mustard
1 tbsp. chopped parsley

Combine curry powder, 1/4 teaspoon of the salt and pepper. Rub seasonings onto top and bottom surfaces of each chicken piece; set aside. Combine remaining ingredients, except parsley, in 8 inch skillet; mix well. Bring to a boil. Arrange chicken over rice. Cover tightly and simmer 20 minutes. Remove from heat. Let stand, covered, until all liquid is absorbed, about 5 minutes. Serves 4.