Yield: 2 Servings
Measure | Ingredient |
---|---|
\N \N | ~ Menu ~ |
½ pounds | Fresh asparagus |
1 cup | Jasmine rice; cooked |
1½ cup | Boiling water |
4 \N | Dried apricots |
1 pack | Vegetable bouillon |
1 pinch | Sun-dried tomato SplashAE |
\N \N | Saffron threads; optional |
½ cup | Sliced jicame |
2 \N | Skinless boneless chicken breast halves cut in 3\" pieces |
\N \N | Vegetable cooking spray |
\N \N | 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 |
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'