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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Yummy, bright and pretty, easy weeknight dinner. While this calls for six chicken breasts, I cut the proportions in half, as we are a small family. The beauty of this is the cooking method, which can be anything you are in the mood for - it can be sauteed, broiled, baked or grilled. Originally came off the inside of the label from a can of cranberry sauce. Note: It's easier to cut the apricots up with kitchen shears than attempting the sticky frustration of dicing them. Ingredients:
8 ounces whole berrry cranberry sauce |
1 plum tomato, seeded and chopped |
1/4 cup diced dried apricot |
1 1/4 teaspoons cinnamon |
1 teaspoon dried cilantro |
1 teaspoon hot pepper sauce |
1/2 teaspoon ground ginger |
1/2 teaspoon black pepper |
6 boneless skinless chicken breasts |
Directions:
1. Combine all ingredients except th echicken, in a medium saucepan. Cook until heated through. Keep warm until serving time. Saute, broil, bake or grill the chicken. Top each piece with 1/4 cup of the cranberry salsa.
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