MisaGoddess' Coconut Chicken Curry

Thank you, Misa!

• 4 boneless skinless chicken breasts
• Black pepper
• 2-3 tablespoons of chicken soup base (Penzey’s)
• 2-3 tablespoons of red curry paste (I used Roland’s)
• 1/3 to ½ cup of lite coconut milk (also Roland’s - nice coincidence)

I washed the breasts, rubbed them with black pepper and placed them in a glass pan. I poured the coconut curry mixture over them and baked the dish, uncovered, at around 375 degrees for about an hour (or until just done). I served them over brown rice but I also tried them with orzo pasta. Yummy with both.