Ingredients:

1/2 cup of water
1 can of chicken broth
-chopped fresh parsley
2 crushed garlic cloves
3 boneless chicken breast
4 flower tortillas (large)
2 tablespoons of curry powder
2 peeled and cubed large potatoe
1 peeled large carrot sliced thinly
1 jar of fruit salsa or mango chutney
1 green pepper, chopped in chunky pieces
1 medium size onion chopped in chunky pieces
2 to 3 teaspoons Blind Betty Original Recipe
-pepper and salt for flavor

Directions:

First saute the garlic, along with the onion for
1 to 2 minutes in large skillet. Cook and saute
chicken until done but tender add green pepper
and carrots. Saute for 1 to 2 minutes.

Now include the chicken broth, with the potatoes
and use as much water needed to cover everything.
Simmer until the potatoes are tender and begin to
reduce the broth.

Add all of the spices and Seasonings for flavor.
Turn off stove and cover skillet. Note: This can
now stand until just before serving time. As it
cools it will thicken a little.

Heat up the roti mixture at dinner time to a boil
stirring with a wooden spoon. The curry stew must
be nice and thick. Reduce more if too runny.

Next put the warm tortillas on a plate, and add a
generous portion of the roti in the middle of the
tortilla and fold into flat tube with ends folded
under. Add chutney, or salad and rice on top.

Makes 4 Servings

Ingredients:

-dried thyme
-garlic powder
-chicken broth
1 to 2 garlic cloves
1/4 cup of pine nuts
-cartilage and skin
4 tablespoons of butter
-salt and pepper to taste
2 tablespoons of olive oil
1/4 cup of fresh bread crumbs
1/2 cup of tomatoes (sun dried)
1 tablespoon of fresh basil
-or rosemary or cilantro
4 whole chicken breasts,
-boneless but with center
4 oz grated smoked mozzarella
-cheese

Directions:

In a food processor bowl place the first
6 ingredients then process till its well
combined. Mix in the cheese and the nuts.
Trim away fat from the chicken breasts.

In order to flatten chicken pound lightly
on the smaller side of the chicken breast
add the stuffing and the mixture and fold
with the larger side over.

Spray a baking pan with Pam or a similar
spray. Place breasts in pan and top each
with butter, sprinkle garlic powder, the
dried thyme leaves with salt and pepper.

To keep the chicken from drying out pour
a little chicken stock into the pan. Now
bake at 325 degrees for approximately 35
minutes or until the stuffing is hot.

Provencal Sauce:

1/4 cup of white wine
1/4 cup of fresh basil
2 hearts of palm, halved
2 cups of chopped tomatoes
2 tablespoons of olive oil
1 tablespoon of lemon juice
2 fresh garlic cloves minced
4 artichoke hearts, quartered
1/4 teaspoon red pepper flakes
-pepper & salt to taste

Directions:

Combine all ingredients and simmer for 15
minutes