Title: Apricot chutney chicken
 Categories: Poultry
      Yield: 2 Servings
 
           ~ Menu ~
    1/2 lb Fresh asparagus
      1 c  Jasmine rice; cooked

MMMMM------------------APRICOT CHUTNEY CHICKEN-----------------------
  1 1/2 c  Boiling water
      4    Dried apricots
      1 pk Vegetable bouillon
      1 pn Sun-dried tomato SplashAE
           Saffron threads; optional
    1/2 c  Sliced jicame
      2    Skinless boneless chicken
           -breast halves
           -- cut in 3" pieces
           Vegetable cooking spray
           Garlic salt, coarse ground
           -with parsley; to taste
      2 ts Cornstarch
      2 tb Fresh orange juice
    1/4 c  Chipotle Chutney Dressing
           -(Gourmet)
      1 tb Chopped fresh cilantro
      1 tb 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'