2 whole chicken breasts, split
2 tbsp. oil
1 c. water
1 pkg. onion soup mix
1-1/2 tsp. curry powder
1/2 tsp. dry crushed thyme
1/8 tsp. pepper
3 c. cooked rice
1/4 c. flour
16 oz. can stewed tomatoes, cut up
1 tbsp. fresh parsley or 1 tsp. dry
1/4 tsp. garlic powder
1/4 c. raisins
1/4 c. toasted sliced almonds

Coat chicken with flour. In a 5 quart Dutch oven, over medium - high heat in hot oil, cook chicken 10 minutes, or until browned on all sides. Set chicken aside. Spoon off drippings. To Dutch oven, add tomatoes, water, soup mix, parsley, curry powder, thyme, garlic powder and pepper. Heat to boiling, stirring to loosen browned bits. Return chicken to Dutch oven. Reduce heat to low, cover; simmer 25 minutes. Uncover and add raisins. Heat through. Arrange chicken and sauce over rice. Top with almonds.