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Apricot-Orange
Chicken Picadillo
| 1 cup salsa
¼ cup golden raisins ¼ cup apricot preserves ¼ cup frozen orange juice concentrate ¼ teaspoon cinnamon 1 tablespoon vegetable or olive oil ¾ lb. boneless skinless chicken breast tenders, or chicken breasts cut into 3 lengthwise strips ¼ teaspoon salt 1/8 teaspoon pepper ¼ cup slivered almonds 1 large orange, cut into slices Fresh parsley or cilantro sprigs In medium bowl, combine salsa, raisins, preserves, orange juice concentrate and cinnamon; mix well. Set aside. Heat oil in large nonstick skillet over medium-high heat until hot. Add chicken; sprinkle with salt and pepper. Cook 3 to 4 minutes on each side or until chicken is no longer pink. Add salsa mixture. Bring to a boil. Reduce heat to medium-low; cover and cook 5 minutes, stirring occasionally. To serve, arrange chicken on serving platter; top with ¼ cup of the sauce. Garnish as desired. Serve with remaining sauce. Serves 3. |
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