~ 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’