Apricot-Orange Chicken Picadillo

Tame sweet and sassy Chicken Picadillo by serving it on a bed of rice. MORE+ LESS-

By Pillsbury Kitchens

March 2, 2005

Bake-Off® Contest 38, 1998

Sun City West, Arizona

Picadillo

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

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

1/4

cup slivered almonds

large orange, cut into slices

Fresh parsley or cilantro sprigs

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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.