Orange Recipes from NAGGL!

Enjoy a FUN, orange recipe from the NAGGL staff each month!

Apricot-Orange Chicken Picadillo

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

Garnish, if desired:

• 1/4 cup slivered almonds
• 1 large orange, cut into slices
• Fresh parsley or cilantro sprigs

Preparation:

• In medium bowl, combine salsa, raising, 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 head 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.

This recipe is a favorite of:

Pam Nichols
Assistant Vice President, Meeting Planning

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