|~ Menu ~|
|½ pounds||Fresh asparagus|
|1 cup||Jasmine rice; cooked|
|1½ cup||Boiling water|
|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 tablespoons||Fresh orange juice|
|¼ cup||Chipotle Chutney Dressing (Gourmet)|
|1 tablespoon||Chopped fresh cilantro|
|1 tablespoon||Chopped fresh parsley|
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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