Apricot-Orange Chicken Picadillo

(17)
5 reviews.
  • 30 min prep time
  • total time
  • 12 ingredients
  • 3 servings

Ingredients

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

Directions

  1. 1 In medium bowl, combine salsa, raisins, preserves, orange juice concentrate and cinnamon; mix well. Set aside.
  2. 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. 3 Add salsa mixture. Bring to a boil. Reduce heat to medium-low; cover and cook 5 minutes, stirring occasionally.
  4. 4 To serve, arrange chicken on serving platter; top with 1/4 cup of the sauce. Garnish as desired. Serve with remaining sauce.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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