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Helen Klecka
Sun City West, Arizona
Tame sweet and sassy Chicken Picadillo by serving it on a bed of rice.
Apricot-Orange Chicken Picadillo
- Prep Time 30 min
- Total 0 min
- Ingredients 12
- Servings 3
Ingredients
Picadillo
- 1 cup thick & 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
Instructions
-
Step1In medium bowl, combine salsa, raisins, preserves, orange juice concentrate and cinnamon; mix well. Set aside.
-
Step2Heat 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.
-
Step3Add salsa mixture. Bring to a boil. Reduce heat to medium-low; cover and cook 5 minutes, stirring occasionally.
-
Step4To serve, arrange chicken on serving platter; top with 1/4 cup of the sauce. Garnish as desired. Serve with remaining sauce.
Nutrition
470
Calories
14g
Total Fat
36g
Protein
50g
Total Carbohydrate
37g
Sugars
Nutrition Facts
Serving Size: 1/3 of Recipe
- Calories
- 470
- Calories from Fat
- 130
- Total Fat
- 14g
- 22%
- Saturated Fat
- 2g
- 10%
- Cholesterol
- 90mg
- 30%
- Sodium
- 860mg
- 36%
- Total Carbohydrate
- 50g
- 17%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 37g
- Protein
- 36g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 90%
- 90%
- Calcium
- 8%
- 8%
- Iron
- 10%
- 10%
Exchanges:
1 1/2 Starch; 2 Fruit; 4 1/2 Very Lean Meat; 1 1/2 Fat;Tips from the
Pillsbury Kitchens
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