Side Pannel
Apricot Chutney Chicken
Ingredients List
- ~ Menu ~
- 1/2 lb Fresh asparagus
- 1 c Jasmine rice; cooked
Directions
APRICOT CHUTNEY CHICKEN
1 1/2 c Boiling water
4 Dried apricots
1 pk Vegetable bouillon
1 pn Sun-dried tomato SplashAE
Saffron threads; optional
1/2 c Sliced jicame
2 Skinless boneless chicken
-breast halves
cut in 3" pieces
Vegetable cooking spray
Garlic salt, coarse ground
-with parsley; to taste
2 ts Cornstarch
2 tb Fresh orange juice
1/4 c Chipotle Chutney Dressing
-(Gourmet)
1 tb Chopped fresh cilantro
1 tb Chopped fresh parsley
Here's a light, spicy chicken recipe for a warm-weather evening. - 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.
from Pat Hanneman's collection aka 'patH'
1 1/2 c Boiling water
4 Dried apricots
1 pk Vegetable bouillon
1 pn Sun-dried tomato SplashAE
Saffron threads; optional
1/2 c Sliced jicame
2 Skinless boneless chicken
-breast halves
cut in 3" pieces
Vegetable cooking spray
Garlic salt, coarse ground
-with parsley; to taste
2 ts Cornstarch
2 tb Fresh orange juice
1/4 c Chipotle Chutney Dressing
-(Gourmet)
1 tb Chopped fresh cilantro
1 tb Chopped fresh parsley
Here's a light, spicy chicken recipe for a warm-weather evening. - 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.
from Pat Hanneman's collection aka 'patH'
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
