Recipe - Apricot Chutney Chicken

~ Menu ~
One half pound Fresh asparagus
1 cup Jasmine rice; cooked

APRICOT CHUTNEY CHICKEN
1 One half cup Boiling water
4 Dried apricots
1 pack Vegetable bouillon
1 pn Sundried tomato SplashAE
Saffron threads; optional
One half 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 teaspoon Cornstarch
2 tablespoon Fresh orange juice
One fourth cup Chipotle Chutney Dressing
(Gourmet)
1 tablespoon Chopped fresh cilantro
1 tablespoon Chopped fresh parsley

Here's a light, spicy chicken recipe for a warmweather evening. Cut
apricots into strips. Steep in boiling water. Add bouillon, TomatoSplash
(R) and a few saffron strands. Let stand. Cut off 2 eggsized pieces of
jicame, peel, and cut into bitesized 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'