6-4oz. chicken breast, skinless, boneless
1/2 cup flour
1 tblsp paprika
1tblsp salt
1 tblsp ground black pepper
1/2 cup diced onion
1/2 cup celery
1/2 cup diced green bell pepper
1 small jalapeno thinly sliced
1/2 cup raisins
1 14oz can diced tomatoes, juice and all
1 tblsp curry powder
2 tblsp Worcestershire sauce
2 cloves garlic minced
1/2 cup vegetable oil

Mix together the flour, paprika, salt and pepper. Heat the oil on medium to high heat. Dredge the chicken in the flour mixture and sauté on both sides 3-4 minutes until till brown. Transfer chicken to a 9x13 baking dish. Add the remaining ingredients to the oil and cook until the onion begins to wilt. Pour tomato mixture over chicken and cover with foil. Bake at 350 degrees for 45-50 minutes. Serve over rice and garnish with toasted almonds.