Chicken with Apple Coconut Curry Sauce

Mmmmm coconut milk! Who doesn't love the creamy, slightly sweet taste of coconut milk! Here is a dish that makes a creamy curry coconut milk sauce with apples and onions, poured over chicken and baked in the oven. It tastes like you spent a lot of time on it, but it's actually really simple! The sauce is also delicious over veggies, if you are a vegetarian.

Apple Chicken Curry (enough for 2)

One boneless skinless chicken breast, cut in half (or two breasts, if you are really hungry!)
One apple, cored and chopped
1/4-1/2 onion, chopped
2 Tablespoons (or more!) of curry powder
2/3 cup coconut milk (I use lite coconut milk to cut back on calories)
1/4 cup chicken (or veggie) broth
rasins (optional)

1. Preheat oven to 350 degrees. Spray a baking dish with cooking spray. Place chicken in baking dish.
2. In a skillet sprayed with cooking spray, saute the apples and onions for 5 minutes.
3. Add the curry powder and flour, stir.
4. Add the chicken broth and coconut milk, bring to a simmer.
5. Pour the sauce over the chicken. Sprinkle with raisins, if desired.
6. Bake 30-35 minutes.

Serve with rice and veggies.

"Ghetto" Chicken and Dumplings

Okay, so it's not REALLY ghetto, but I call it that, because it uses a LOT of shortcuts! This one is definitely husband-approved, especially as it gets colder. Enjoy the eas of using of your crock pot for this one, and you don't even have to thaw the meat (I know some people say this is dangerous because the crock pot doesn't heat it fast enough, but I haven't died yet)!

"Ghetto" Chicken and Dumplings (this makes enough for 2 very hungry people, with a little left over)

1 chicken brest, frozen
1 can cream of chicken soup
2 cups chicken broth (I use low sodium), plus some
seasonings (garlic powder, pepper, salt, anything else you like!)
1 1/2 cups frozen mixed veggies (I use the Publix bag of mixed carrots, lima beans, corn and green beans)
1 small can biscuits (I use the Pillsbury Grands 5 count)

1. Pour chicken broth in the crock pot. Stir in cream of chicken soup. Add seasonings.
2. Place frozen chicken in the crock pot. Add enough chicken broth if necessary to just cover chicken. Cook on LOW about 3-4 hours.
3. Remove chicken from crock pot. Shred with two forks, and replace. Stir in veggies. Continue to cook on low another 3-4 hours.
4. About 2 hours before serving, open biscuits. Cut them into fourths and drop on top of the liquid in the crockpot.

When you go to serve, you should have a layer of golden brown biscuits on the top, and delicious simmering chicken and dumplings on the bottom!