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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
- 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
- (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.
- Heat through, about 2 min. Stir in the cilantro and parsley. Serve. - Nice with fresh asparagus and jasmine rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 581g | |
| Recipe makes 2 servings | |
| Calories 458 | |
| Calories from Fat 16 | 3% |
| Total Fat 1.82g | 2% |
| Saturated Fat 0.5g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 436mg | 18% |
| Potassium 622mg | 18% |
| Total Carbs 87.75g | 23% |
| Dietary Fiber 3.9g | 13% |
| Sugars 8.58g | 6% |
| Protein 21.03g | 34% |
