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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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In an unusual but tongue-tingling combination, apricots and salsa smother pieces of chicken with a sweet and spicy sauce in this recipe by Grace Yaskovic of Branchville, New Jersey. Ingredients:
1/2 cup king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon paprika |
6 boneless skinless chicken breast halves (4 ounces each) |
3 tablespoons canola oil |
1 jar (16 ounces) salsa |
1 jar (12 ounces) apricot preserves |
1/2 cup apricot nectar |
hot cooked rice |
Directions:
1. In a large resealable plastic bag, combine the first four ingredients; add chicken in batches. Seal bag and turn to coat.
2. In a large skillet, cook chicken over medium heat in oil until browned on each side; drain. Stir in the salsa, preserves and nectar; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until sauce thickens and a meat thermometer reads 170°. Serve with rice. Yield: 6 servings.
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