QueenBeeGrannyJean
02-22-2007, 01:55 PM
POSTED FOR JUSTAGRANNY
Tame sweet and sassy Chicken Picadillo by serving it on a bed of rice.
Picadillo
1 cup Old El PasoŽ Thick 'n Chunky Salsa
1/4 cup golden raisins
1/4 cup apricot preserves
1/4 cup frozen orange juice concentrate
1/4 teaspoon cinnamon
1 tablespoon vegetable or olive oil
3/4 lb. boneless skinless chicken breast tenders, or chicken breasts,
cut into 3 lengthwise strips
1/4 teaspoon salt
1/8 teaspoon pepper
Garnish, if desired
1/4 cup slivered almonds
1 large orange, cut into slices
Fresh parsley or cilantro sprigs
1 . In medium bowl, combine salsa, raisins, preserves, orange juice concentrate and cinnamon; mix well. Set aside.
2 . 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.
3 . Add salsa mixture. Bring to a boil. Reduce heat to medium-low; cover and cook 5 minutes, stirring occasionally.
4 . To serve, arrange chicken on serving platter; top with 1/4 cup of the sauce. Garnish as desired.
Serve with remaining sauce on a bed of rice.
Tame sweet and sassy Chicken Picadillo by serving it on a bed of rice.
Picadillo
1 cup Old El PasoŽ Thick 'n Chunky Salsa
1/4 cup golden raisins
1/4 cup apricot preserves
1/4 cup frozen orange juice concentrate
1/4 teaspoon cinnamon
1 tablespoon vegetable or olive oil
3/4 lb. boneless skinless chicken breast tenders, or chicken breasts,
cut into 3 lengthwise strips
1/4 teaspoon salt
1/8 teaspoon pepper
Garnish, if desired
1/4 cup slivered almonds
1 large orange, cut into slices
Fresh parsley or cilantro sprigs
1 . In medium bowl, combine salsa, raisins, preserves, orange juice concentrate and cinnamon; mix well. Set aside.
2 . 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.
3 . Add salsa mixture. Bring to a boil. Reduce heat to medium-low; cover and cook 5 minutes, stirring occasionally.
4 . To serve, arrange chicken on serving platter; top with 1/4 cup of the sauce. Garnish as desired.
Serve with remaining sauce on a bed of rice.