Apricot Chutney Chicken

~ Menu ~ 1/2 pound fresh asparagus

1 cup jasmine rice -- cooked

APRICOT CHUTNEY CHICKEN 1 1/2 cups boiling water

4 dried apricots

1 packet vegetable bouillon

pinch sun-dried tomato Splash=AE saffron threads -- optional 1/2 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 teaspoons cornstarch

2 tablespoons fresh orange juice

1/4 cup Chipotle Chutney Dressing (Gourmet)

1 tablespoon chopped fresh cilantro

1 tablespoon 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.=20 - 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'