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'