Chicken Nairobi

Prepare the sauce: In a saucepan, combine the stewed tomatoes, wine, honey, raisins, and Greek seasoning. Bring to a boil, then reduce heat and simmer until slightly syrupy in texture. Remove from heat and set aside.

In a skillet, coat the bottom with olive oil and saute the garlic, onions, and mushrooms. Set aside.

In the same skillet, add butter or margarine and saute the apple and banana slices. Optionally add a dash of brown sugar, but not enough to truly sweeten. Set aside with the vegetables.

Coat the same skillet with olive oil. Season the chicken breasts with curry powder and pan fry until cooked through. Don't overcook. Add the sauteed vegetables and fruits to the skillet with the chicken.

To serve: Place chicken and vegetables on a bed of rice, smother with the tomato sauce, top with toasted almonds, and garnish with chopped parsley.