MENU
 
 
 
 

  • Apricot Chutney Chicken

    0 votes
    Apricot Chutney Chicken
    Servings: 2
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • Menu
    • 1/2 lb Fresh asparagus
    • 1 c. Jasmine rice, cooked
    • 1 1/2 c. Boiling water
    • 4 x Dry apricots
    • 1 pkt Vegetable bouillon
    • 1 pch Sun-dry tomato SplashAE Saffron threads, optional
    • 1/2 c. Sliced jicame
    • 2 x Skinless boneless chicken breast halves cut in 3" pcs Vegetable cooking spray Garlic salt, coarse grnd with parsley, to taste
    • 2 tsp Cornstarch
    • 2 Tbsp. Fresh orange juice
    • 1/4 c. Chipotle Chutney Dressing (Gourmet)
    • 1 Tbsp. Minced fresh cilantro
    • 1 Tbsp. Minced fresh parsley

    Directions

    1. Here's a light, spicy chicken recipe for a hot-weather evening. - Cut apricots into strips. Steep in boiling water. Add in bouillon, Tomato-Splash
    2. (R) and a few saffron strands. Let stand. - Cut off 2 egg-sized pcs of jicame, peel, and cut into bite-sized pcs (1/4" x 1"). Place in bowl, cover with ice water till needed. - Cut partially frzn chicken into 3" pcs. Slice through muscle on the diagonal to get thin, tender medallions. - In medium sized skillet or possibly 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 tsp. of cornstarch in the bouillon mix. - Add in sauce to middle of pan. Stir till thickened. - Drain jicame and add in to the pan.
    3. Heat through, about 2 min. Stir in the cilantro and parsley. Serve. - Nice with fresh asparagus and jasmine rice.

    Similar Recipes

    Leave a review or comment