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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 1� 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 1� 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.