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    Apricot Chutney Chicken


    Source of Recipe


    fooddownunder.com

    List of Ingredients




    1/2 lb Fresh asparagus
    1 cup Jasmine rice cooked

    APRICOT CHUTNEY CHICKEN
    1 1/2 cup Boiling water
    4 Dried apricots
    1 pkt Vegetable bouillon
    1 pc h Sun-dried tomato Splash
      Saffron threads, optional
    1/2 cup Sliced jicame
    2 Skinless boneless chicken breast halves cut in 3" pieces
      Vegetable cooking spray
      Garlic salt, coarse ground with parsley, to taste
    2 tsp Cornstarch
    2 tbl Fresh orange juice
    1/4 cup Chipotle Chutney Dressing (Gourmet)
    1 tbl Chopped fresh cilantro
    1 tbl Chopped fresh parsley

    Recipe



    Cut apricots into strips. Steep in boiling water. Add bouillon, Tomato-Splash (R) and a few saffron strands. Let stand. -

    Cut off 2 egg-sized pieces of jicame, peel, and cut into bite-sized pieces (1/4" x 1"). Place in bowl, cover with ice water until needed. - Cut partially frozen chicken into 3" pieces. Slice through muscle on the diagonal to get thin, tender medallions. -

    In medium sized skillet or 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 teaspoons of cornstarch in the bouillon mixture. - Add sauce to middle of pan. Stir until thickened. - Drain jicame and add to the pan.

    Heat through, about 2 minutes. Stir in the cilantro and parsley. Serve. - Nice with fresh asparagus and jasmine rice.

 

 

 

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