| 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'
A Message from our Provider:
“Religion is external, faith is internal.”