*  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®
                        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® and a few saffron strands.  Let stand.

- Cut off 2 egg-sized pieces of jicame, peel, and cut into bite-sized
  pieces (1/4x1").  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'

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