Baked Chicken with Pecans

1 large onion
1 clove garlic
½ bell pepper
½ cup flour
1 tablespoon paprika
½ cup butter or margarine
6 chicken breasts
1 cup fresh tomatoes, quartered
¼ cup fresh parsley or 2 teaspoon dried
1 tablespoon Worcestershire sauce
1 teaspoon curry powder
1 teaspoon thyme
2 tablespoons vinegar
2 tablespoons dry mustard
1 cup currants or white raisins
1 cup fresh mushrooms or a 4¼ oz. can drained
½ cup Pecans, large piece

Chop and sauté onion, garlic and bell pepper. Set aside. Mix together flour and paprika. Dip chicken breasts in melted butter and then in flour mixture. Brown and place in 3½ qt. casserole dish. Add sautéed ingredients to top of chicken, along with tomatoes and parsley. Mix together Worcestershire sauce, curry powder, thyme, vinegar and dry mustard and pour over chicken. In preheated 300° oven, bake 40 minutes. Then add currants, mushrooms and Pecans. Bake 15 minutes longer.