Apricot-Orange Chicken Picadillo
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Tame sweet and sassy Chicken Picadillo by serving it on a bed of rice.
Ingredients
1 cup Old El Paso™ 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
Instructions
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 1/4 cup of the sauce. Garnish as desired. Serve with remaining sauce.
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