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Apricot Chutney Chicken


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













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


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


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.


Nice with fresh asparagus and jasmine rice.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 158g (5.6 oz)
Amount per Serving
Calories 8517% of calories 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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