4 skinless and boneless chicken breast halves

2 teaspoons (10 ml) curry powder

1 tablespoon (15 ml) olive oil

Salt and pepper

In a bowl, cover the chicken with the curry powder.

In a large skillet over medium heat, brown the chicken in the oil for about 5 minutes on each side or until cooked. Season with salt and pepper.

Place the chicken on a plate. Let cool and cover with plastic wrap. Refrigerate.

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