Skinless boneless chicken breast halves cut in 3" pieces
Vegetable cooking spray
Garlic salt, coarse ground with parsley; to taste
2
ts
Cornstarch
2
tb
Fresh orange juice
1/4
c
Chipotle Chutney Dressing (Gourmet)
1
tb
Chopped fresh cilantro
1
tb
Chopped fresh parsley
INSTRUCTIONS
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 (1/4" 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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