A recipe for Apricot Chutney Chicken. Follow the simple recipe instructions for Apricot Chutney Chicken shared by other home cooking experts.
Ingredients
Menu: 1/2 pound fresh asparagus1 cup jasmine rice cooked
APRICOT CHUTNEY CHICKEN: 1 1/2 cups boiling water
4 dried apricots
1 packet vegetable bouillon
pinch sun-dried tomato
saffron threads optional
1/2 cup sliced jicame
2 skinless boneless chicken breast halves cut in 3 pieces
vegetable cooking spray
garlic
salt
parsley
2 Tsp. cornstarch
2 Tbs. fresh orange juice
1/4 cup Chipotle Chutney Dressing (Gourmet)
1 Tbs. chopped fresh cilantro
1 Tbs. chopped fresh parsley
Directions
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 corrugated 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 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
