Apricot Chutney Chicken

* Exported from MasterCook *

Apricot Chutney Chicken

Recipe By : Pat Hanneman
Serving Size : 2 Preparation Time :0:20
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
~ Menu ~
1/2 pound fresh asparagus
1 cup jasmine rice -- cooked
APRICOT CHUTNEY CHICKEN
1 1/2 cups boiling water
4 dried apricots
1 packet vegetable bouillon
pinch sun-dried tomato Splash=AE
saffron threads -- optional
1/2 cup sliced jicame
2 skinless boneless chicken breast halves -- cut in 3"
pieces
vegetable cooking spray
garlic salt, coarse ground with parsley -- to taste
2 teaspoons cornstarch
2 tablespoons fresh orange juice
1/4 cup Chipotle Chutney Dressing (Gourmet)
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley

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.=20
- 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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