2 to 3 teaspoons curry powder
1 cup rice
chopped parsley
1/4 teaspoon pepper
3/4 cup water
1 Tablespoon brown sugar
1 teaspoon dry mustard
1-1/2 cups orange juice
6 skinned chicken breasts

Mix curry and pepper. Rub over chicken. In 10-inch skillet, mix orange juice, rice, water, sugar, and mustard. Mix well. Arrange chicken on top of rice. Bring to boil. Cover; simmer 20 minutes. Remove from heat and let stand 5 minutes. Sprinkle with parsley.