Busters Recipes

Apricot-Orange Chicken Picadillo

Prep Time: 30 min

Makes: 3 servings

Tame sweet and sassy Chicken Picadillo by serving it on a bed of rice.

Picadillo

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

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.

If desired, serve with hot cooked rice.

Helen Klecka, Sun City West, AZ, Bake-Off® Contest 38, 1998 from www.pillsbury.com