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Recipe Name: Apricot Chutney Chicken Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Poultry Comments:
Preparation Time:
Number of Servings: 2

~ Menu ~
1/2 Pound(s) Fresh asparagus
1 Cup(s) Jasmine rice, cooked
1 1/2 Cup(s) Boiling water
4 Dried apricots
1 Vegetable bouillon
1 Pinch(s) Sun-dried tomato SplashAE
Saffron threads, optional
1/2 Cup(s) Sliced jicame
2 Skinless boneless chicken
breast halves
cut in 3" pieces
Vegetable cooking spray
Garlic salt, coarse ground
with parsley to taste
2 Teaspoon(s) Cornstarch
2 Tablespoon(s) Fresh orange juice
1/4 Cup(s) Chipotle Chutney Dressing
1 Tablespoon(s) Chopped fresh cilantro
1 Tablespoon(s) 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. - 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'

Nutrition (calculated from recipe ingredients)
Calories: 440
Calories From Fat: 85
Total Fat: 9.2g
Cholesterol: 146.2mg
Sodium: 1743.1mg
Potassium: 1298.6mg
Carbohydrates: 21.9g
Fiber: 2.9g
Sugar: 13.8g
Protein: 64.8g

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