Curried Barley Chicken

• 1/2 cup chopped onion
• 1/2 cup chopped sweet red pepper
• 1/2 cup chopped green pepper
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 1 medium tart apple, chopped
• 1 to 2 tablespoons curry powder
• 2-1/2 cups chicken broth
• 1 cup medium pearl barley
• 4 boneless skinless chicken breast halves (4 ounces each)
• 1/4 teaspoon garlic salt
• 3 tablespoons orange marmalade

1. In a large skillet, saute the onion, peppers and garlic in oil until crisp-tender. Stir in apple and curry; cook 1-2 minutes. Add broth and barley; bring to a boil. Reduce heat; cover and simmer for 15 minutes.
2. Transfer to a greased 9-in. square baking dish. Arrange chicken on barley mixture; sprinkle with garlic salt. Cover and bake at 375u0b0 for 45 minutes. Uncover; brush with the marmalade. Bake, uncovered, for 15 minutes or until chicken juices run clear and barley is tender.

onion, sweet red pepper, green pepper, garlic, olive oil, tart apple, curry powder, chicken broth, pearl barley, chicken breast halves, garlic salt, orange marmalade

Taken from www.tasteofhome.com/recipes/curried-barley-chicken/ (may not work)