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Receta Apricot Chutney Chicken
by Global Cookbook

Apricot Chutney Chicken
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Ingredientes

  • 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

Direcciones

  1. Here's a light, spicy chicken recipe for a hot-weather evening. - Cut apricots into strips. Steep in boiling water. Add in bouillon, Tomato-Splash
  2. (R) and a few saffron strands. Let stand. - Cut off 2 egg-sized pcs of jicame, peel, and cut into bite-sized pcs (1/4" x 1"). Place in bowl, cover with ice water till needed. - Cut partially frzn chicken into 3" pcs. Slice through muscle on the diagonal to get thin, tender medallions. - In medium sized skillet or possibly 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 tsp. of cornstarch in the bouillon mix. - Add in sauce to middle of pan. Stir till thickened. - Drain jicame and add in to the pan.
  3. Heat through, about 2 min. Stir in the cilantro and parsley. Serve. - Nice with fresh asparagus and jasmine rice.