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    Apricot Chicken


    Source of Recipe


    by Shanny, from Great Lakes International Trading

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=10210.3

    List of Ingredients




    2 boneless skinless chicken breasts
     2 Tbs. Soy Sauce
     3 Tbs. Rice Wine or Dry Sherry
     1 Tbs. Grated fresh Ginger or Ground Ginger
     6 oz. dried Apricots, diced
     1 cup Rice
     1 cube Chicken Boullion
     1/2 cup Chopped Walnuts
     1 can (8oz) Sliced Water Chestnuts
     1 Medium onion, diced
     2 Tbs. Chopped Parsley
     dash Basil, Marjoram & Cilantro

    Recipe



    Marinate chicken overnight in soy sauce, wine or sherry and ginger. Save marinade.

    In a medium pan, cover apricots with 1 cup of water and simmer until soft and done - about 5 minutes.
    In another medium pan, add chicken to 1½ cups of boiling water and simmer for 10-15 minutes or until cooked through. Remove chicken and cut into bite size pieces. Save water.

    Add 1½ cups of water to saved chicken water and add rice, diced onions, chicken boullion . Slow boil until rice is soft - about 15 minutes.

    Combine all ingredients including leftover marinade in a large casserole dish and bake at 350° for 40 minutes or until heated through.

 

 

 

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