*  Exported from  MasterCook  *
 
                          Apricot Chutney Chicken
 
 Recipe By     : Pat Hanneman
 Serving Size  : 2    Preparation Time :0:20
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ~ Menu ~
      1/2  pound         fresh asparagus
    1      cup           jasmine rice -- cooked
                         APRICOT CHUTNEY CHICKEN
    1 1/2  cups          boiling water
    4                    dried apricots
    1      packet        vegetable bouillon
           pinch         sun-dried tomato Splash=AE
                         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      teaspoons     cornstarch
    2      tablespoons   fresh orange juice
      1/4  cup           Chipotle Chutney Dressing (Gourmet)
    1      tablespoon    chopped fresh cilantro
    1      tablespoon    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.=20
 - 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'
 
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