Apricot Chutney Chicken
Here's a light, spicy chicken recipe for a warm-weather evening. 54
chicken breast halves, boneless, skinless
cut into 3 in. pieces
nonstick cooking spray
coarsely ground with parsley, to taste
chutney dressing (gourmet)
Cut apricots into strips.
Steep in boiling water. Add bouillon, sundried tomato splash and a few saffron strands.
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.
Nice with fresh asparagus and jasmine rice.