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| Apricot Chutney Chicken Recipe |
Category: Other / Poultry
Rating:
N/A
Servings: 2
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Ingredients
1 ~ menu ~
1/2 lb fresh asparagus
1 cup jasmine rice; cooked
----APRICOT CHUTNEY CHICKEN----
1 1/2 cup boiling water
4 dried apricots
1 pkg vegetable bouillon
1 pinch sun-dried tomato splashae
1 saffron threads; optional
1/2 cup sliced jicame
2 skinless boneless chicken breast ha; lves - cut in 3 pieces
1 vegetable cooking spray
1 garlic salt, coarse ground with par; sley, to taste
2 teaspoon cornstarch
2 tablespoon fresh orange juice
1/4 cup chipotle chutney dressing (gourmet)
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
Cooking 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 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'
poultry
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