Apricot Salsa Chicken Recipe

Apricot Salsa Chicken Recipe photo by Taste of Home

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In an unusual but tongue-tingling combination, apricots and salsa smother pieces of chicken with a sweet and spicy sauce in this recipe by Grace Yaskovic of Branchville, New Jersey.

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Apricot Salsa Chicken Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

5 25 30

Ingredients

1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
6 boneless skinless chicken breast halves (4 ounces each)
3 tablespoons canola oil
1 jar (16 ounces) salsa
1 jar (12 ounces) apricot preserves
1/2 cup apricot nectar
Hot cooked rice

Directions

In a large resealable plastic bag, combine the first four ingredients; add chicken in batches. Seal bag and turn to coat.
In a large skillet, cook chicken over medium heat in oil until browned on each side; drain. Stir in the salsa, preserves and nectar; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until sauce thickens and a meat thermometer reads 170°. Serve with rice. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 293 calories, 7 g fat (1 g saturated fat), 10 mg cholesterol, 779 mg sodium, 50 g carbohydrate, 4 g fiber, 5 g protein.

Originally published as Apricot Salsa Chicken in Taste of Home August/September 1998, p8