<http://schema.org/recipeInstructions>
" On sheet of waxed paper, mix curry powder, black pepper, cinnamon, 2 teaspoons flour, and 1/2 teaspoon salt. Use to coat chicken-breast halves. In 10-inch skillet over medium-high heat, in 1 tablespoon hot salad oil, cook chicken-breast halves, turning them once, until golden brown on both sides and juices run clear when chicken is pierced with a knife, about 6 minutes; remove  to plate; keep warm. In drippings remaining in skillet and 1 tablespoon additional hot salad oil, cook onion, yellow pepper, and 1/2 teaspoon salt, stirring occasionally, until the vegetables are golden brown and tender. In cup, with fork, mix bouillon, sugar, 1 tablespoon flour, and 1 cup water until blended; stir chicken-broth mixture, toasted walnuts, and raisins into vegetable mixture in skillet. Over high heat, heat to boiling; boil 1 minute. To serve, arrange spinach leaves on 4 warm dinner plates; top with chicken. Spoon sauce over chicken."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a5385/curried-chicken-walnut-raisin-1918/?src=shelter_footer>