Apricot chutney chicken

2 Servings

Ingredients

Quantity Ingredient
~ Menu ~
½ pounds Fresh asparagus
1 cup Jasmine rice; cooked
1½ cup Boiling water
4 Dried apricots
1 pack Vegetable bouillon
1 pinch Sun-dried tomato SplashAE
Saffron threads; optional
½ cup Sliced jicame
2 Skinless boneless chicken breast halves cut in 3\" pieces
Vegetable cooking spray
Garlic salt, coarse ground with parsley; to taste
2 teaspoons Cornstarch
2 tablespoons Fresh orange juice
¼ cup Chipotle Chutney Dressing (Gourmet)
1 tablespoon Chopped fresh cilantro
1 tablespoon Chopped fresh parsley

Directions

APRICOT CHUTNEY CHICKEN

Here's a light, spicy chicken recipe for a warm-weather evening. - Cut apricots into strips. Steep in boiling water. Add bouillon, Tomato-Splash (R) and a few saffron strands. Let stand. - Cut off 2 egg-sized pieces of jicame, peel, and cut into bite-sized pieces (¼" x 1"). Place in bowl, cover with ice water until needed. - Cut partially frozen chicken into 3" pieces. Slice through muscle on the diagonal to get thin, tender medallions. - In medium sized skillet or corrigated griddle, quickly brown chicken with a little spray oil and garlic salt to taste. - Sprinkle meat with juice from half an orange. Move chicken to perimeter of pan. - Dissolve 2 teaspoons of cornstarch in the bouillon mixture. - Add sauce to middle of pan. Stir until thickened. - Drain jicame and add to the pan.

Heat through, about 2 minutes. Stir in the cilantro and parsley. Serve. - Nice with fresh asparagus and jasmine rice.

from Pat Hanneman's collection aka 'patH'

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