This easy entree is just five ingredients away! Sweet oranges and apricots blend perfectly with zippy salsa in this dish from LaDonna Reed of Ponca City, Oklahoma. Keep the heat to your liking with mild, medium or hot salsa.
- 3/4 cup salsa
- 1/3 cup apricot preserves
- 1/4 cup orange juice
- 2 boneless skinless chicken breast halves (5 ounces each)
- 1 cup hot cooked rice
- In a small bowl, combine the salsa, preserves and orange juice. In a 1-1/2-qt. slow cooker coated with cooking spray, layer 1/3 cup salsa mixture and a chicken breast. Repeat layers. Top with remaining salsa.
- Cover and cook on low for 2-1/2 to 3 hours or until chicken is tender. If desired, thicken pan juices. Serve with rice. Yield: 2 servings.
Originally published as Apricot-Orange Salsa Chicken in Cooking for 2 Summer 2008, p55
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Apricot-Orange Salsa Chicken
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review