Apricot Chutney Chicken Recipe

• 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

1. Here's a light, spicy chicken recipe for a hot-weather evening.
2. - Cut apricots into strips.
3. Steep in boiling water.
4. Add in bouillon, Tomato-Splash
5. (R) and a few saffron strands.
6. Let stand.
7. - Cut off 2 egg-sized pcs of jicame, peel, and cut into bite-sized pcs (1/4" x 1").
8. Place in bowl, cover with ice water till needed.
9. - Cut partially frzn chicken into 3" pcs.
10. Slice through muscle on the diagonal to get thin, tender medallions.
11. - In medium sized skillet or possibly corrigated griddle, quickly brown chicken with a little spray oil and garlic salt to taste.
12. - Sprinkle meat with juice from half an orange.
13. Move chicken to perimeter of pan.
14. - Dissolve 2 tsp.
15. of cornstarch in the bouillon mix.
16. - Add in sauce to middle of pan.
17. Stir till thickened.
18. - Drain jicame and add in to the pan.
19. Heat through, about 2 min.
20. Stir in the cilantro and parsley.
21. Serve.
22. - Nice with fresh asparagus and jasmine rice.

fresh asparagus, jasmine rice, boiling water, apricots, vegetable bouillon, tomato splashae saffron, sliced jicame, chicken breast, cornstarch, orange juice, chutney dressing, fresh cilantro, parsley

Taken from cookeatshare.com/recipes/apricot-chutney-chicken-68722 (may not work)