4 boneless, skinless chicken breast halves
1/4 cup apricot all fruit spread
1 tablespoon pineapple orange juice concentrate, thawed
2-1/4 teaspoons fresh lime juice
4 drops hot pepper sauce
1-1/2 teaspoons garlic pepper
2 teaspoons ground coriander
1/2 teaspoon apple pie spice
1/2 teaspoon ground cumin
tablespoon olive oil
3 tablespoons finely chopped blanched almonds, toasted
Orange Salsa: recipe follows
1. In small microwave safe bowl, place apricot fruit spread, juice concentrate and lime juice. Heat on High about 20 seconds; stir until well blended. Stir in pepper sauce; set aside.
2. In another bowl, mix together garlic pepper, coriander, pie spice and cumin.
3. Flatten chicken with palm of hand and rub spice mixture over each piece.
4. In large frypan, place oil over medium high heat. Add chicken and cook about 2 minutes per side or until golden brown. Reduce heat to medium low, cover and cook 6 minutes more or until fork can be inserted in chicken with ease.
5. Remove chicken to serving dish and spread apricot glaze diagonally over each piece.
6. Sprinkle with almonds and serve with Orange Salsa.
Yield: makes 4 servings.
Orange Salsa:
1. In medium bowl, mix together 2 navel oranges (peeled and coarsely chopped); 3 green onions (thinly sliced, green included); 4 small radishes (cut in half lengthwise and thinly sliced crosswise); 2 teaspoons pineapple orange juice concentrate, thawed; 1 tablespoon fresh lime juice; and 1/8 teaspoon garlic pepper. Stir well.
Courtesy of National Chicken Council.