Thai Red Curry Chicken
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4 large chicken breasts
4 tablespoons olive oil
4 tablespoons red curry paste  (or use ready-prepared from jar)
2 limes, cut into wedges
fresh chopped basil
  1. Place chicken breasts in casserole dish.  Make four diagonal cuts across each breast.  Sprinkle with salt, then rub in oil.
  2. Spread curry paste over each breast and rub in.
  3. Cover and let marinate in refrigerator for 30 minutes or so.
  4. Preheat oven to 350 degrees.  Cook on top rack for 30 minutes, basting once in awhile with juices.
  5. Serve on rice with basil sprinkled on top and lime slices for garnish.