Thai Peanut Curry Chicken Bake

• 6 boneless skinless chicken breasts
• 1/2 bell pepper, sliced (any color)
• 1/2 cup orange juice
• 1/2 cup shredded coconut
• 1/3 cup creamy peanut butter
• 1/8 cup curry powder
• 1/2 cup water
• 1 dash cayenne pepper, to taste
• 1 non-fat cooking spray
• 3 cups uncooked brown rice, steamed separately

1. Combine orange juice, coconut, peanut butter, curry powder water and cayenne in blender or food processor. Blend until fairly smooth consistency is achieved (usually about 15-30 seconds).
2. Lightly spray bottom of 9x13 pan with cooking spray and arrange chicken pieces and bell pepper slices.
3. Pour sauce blend over all.
4. Bake at 375 degrees for 40-50 minute Be sure chicken is cooked thoroughly as ovens may vary.
5. Serve over steamed rice.
6. Special note: the sauce blend can be used with other dishes as well!

chicken breasts, bell pepper, orange juice, shredded coconut, peanut butter, curry powder, water, cayenne pepper, nonfat cooking spray, brown rice

Taken from www.food.com/recipe/thai-peanut-curry-chicken-bake-420040 (may not work)