An original fine Southern dish from Georgia, not found anywhere else - yet!

10-12 chicken breasts
1 tsp. salt
1/2 tsp. white pepper
3 onions, chopped fine
2 chopped green peppers
1 garlic clove, minced
2 c. long grain rice, cooked
2 (16 oz.) cans tomatoes
1/2 tsp. parsley
1/2 tsp. powdered thyme
3 tbsp. currants
Blanched almonds (for garnish)

Remove skin from chicken; sprinkle with salt and pepper. Fry chicken in 1/2 inch fat. Remove from pan. Pour off 1/2 the fat. Saute onions, peppers and garlic until slightly browned in remaining fat. Add tomatoes, parsley and thyme. Cook down slightly.

Put chicken in roaster; pour mixture over it. (Add water to make mixture to just about cover breast, if necessary.) Cover; bake in a 400 degree oven for 45 minutes. Remove chicken and place in center of platter with rice around it. Pour sauce mixture over rice. Sprinkle with almonds and currants. Garnish with parsley. Serves 8-10.