Apricot Chutney Chicken

2 Servings

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Apricot Chutney Chicken Ingredients

~ Menu ~	2 Skinless boneless chicken
1/2 lb Fresh asparagus	cut in 3" pieces
1 c Jasmine rice; cooked	Vegetable cooking spray
APRICOT CHUTNEY CHICKEN	Garlic salt, coarse ground
1 1/2 c Boiling water	2 ts Cornstarch
4 Dried apricots	2 tb Fresh orange juice
1 pk Vegetable bouillon	1/4 c Chipotle Chutney Dressing
1 pn Sun-dried tomato SplashAE	1 tb Chopped fresh cilantro
Saffron threads; optional	1 tb Chopped fresh parsley
1/2 c Sliced jicame

Instructions for Apricot Chutney Chicken

Heres 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 Hannemans collection aka patH

Main Ingredient: ChickenCuisine: Uncategorized