Orange & Apricot Salsa Chicken
CATEGORIES
INGREDIENTS
  • Cooking Time: 13-15
  • 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
  • Garnish, if desired
  • 1/4 cup slivered almonds
  • 1 large orange, cut into slices
  • Fresh parsley or cilantro sprigs
DIRECTIONS
  1. In medium bowl, combine salsa, raisins, preserves, orange juice concentrate and cinnamon; mix well.
  2. Set aside.
  3. Heat oil in large nonstick skillet over medium-high heat until hot.
  4. Add chicken; sprinkle with salt and pepper.
  5. Cook 3 to 4 minutes on each side or until chicken is no longer pink.
  6. Add salsa mixture.
  7. Bring to a boil.
  8. Reduce heat to medium-low; cover and cook 5 minutes, stirring occasionally.
  9. To serve, arrange chicken on serving platter; top with 1/4 cup of the sauce.
  10. Garnish as desired.
  11. Serve with remaining sauce.