Name: Apricot Chutney Chicken
Ingredients: ~ Menu ~; 1/2 lb Fresh asparagus; 1 c Jasmine rice; cooked; 1 1/2 c Boiling water; 4 Dried apricots; 1 pk Vegetable bouillon; 1 pn Sun-dried tomato SplashAE; Saffron threads; optional; 1/2 c Sliced jicame; 2 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

'Not called!' did you say? “Not heard the call,” I think you should say. Put your ear down to the Bible, and hear Him bid you go and pull sinners out of the fire of sin. Put your ear down to the burdened, agonized heart of humanity, and listen to its pitiful wail for help. Go stand by the gates of hell, and hear the damned entreat you to go to their father’s house and bid their brothers and sisters and servants and masters not to come there. Then look Christ in the face – whose mercy you have professed to obey – and tell Him whether you will join heart and soul and body and circumstances in the march to publish His mercy to the world.

William Booth

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Poultry	2	Servings

INGREDIENTS

		~ Menu ~
1/2	lb	Fresh asparagus
1	c	Jasmine rice; cooked
1 1/2	c	Boiling water
4		Dried apricots
1	pk	Vegetable bouillon
1	pn	Sun-dried tomato SplashAE
		Saffron threads; optional
1/2	c	Sliced jicame
2		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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