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Apricot Chutney Chicken

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Recipe

Here's a light, spicy chicken recipe for a warm-weather evening.

 

Yield

2 servings

Prep

30 min

Cook

60 min

Ready

90 min
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 ½ cups water
boiling
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4 each apricots
dried
* Camera
1 packet vegetable stock
* Camera
1 pinch sundried tomatoes
splash
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1 x saffron threads
optional
* Camera
½ cup jicama
sliced
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2 each chicken breast halves, boneless, skinless
cut into 3 in. pieces
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1 x nonstick cooking spray
*
1 x garlic salt
coarsely ground with parsley, to taste
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2 teaspoons cornstarch
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2 tablespoons orange juice
fresh
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¼ cup chipotle sauce
chutney dressing (gourmet)
*
1 tablespoon cilantro
fresh, chopped
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1 tablespoon parsley leaves
fresh, chopped
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Ingredients

Amount Measure Ingredient Features
355 ml water
boiling
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4 each apricots
dried
* Camera
1 packet vegetable stock
* Camera
1 pinch sundried tomatoes
splash
* Camera
1 x saffron threads
optional
* Camera
118 ml jicama
sliced
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2 each chicken breast halves, boneless, skinless
cut into 3 in. pieces
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1 x nonstick cooking spray
*
1 x garlic salt
coarsely ground with parsley, to taste
* Camera
1E+1 ml cornstarch
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3E+1 ml orange juice
fresh
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59 ml chipotle sauce
chutney dressing (gourmet)
*
15 ml cilantro
fresh, chopped
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15 ml parsley leaves
fresh, chopped
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Directions

Cut apricots into strips.

Steep in boiling water. Add bouillon, sundried tomato splash and a few saffron strands.

Let stand.

Cut off 2 egg-sized pieces of jicama, peel, and cut into bite-sized pieces, (¼ x 1 inch.)

Place in bowl, cover with ice water until needed.

Cut partially frozen chicken into 3 inch 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 minutes.

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 158g (5.6 oz)
Amount per Serving
Calories 8517% from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 37mg 2%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 27g
Vitamin A 2% Vitamin C 11%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 
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