Ingredients
1
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
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
1/4
cup slivered almonds
1
large orange, cut into slices
Fresh parsley or cilantro sprigs
Preparation
In medium bowl, combine salsa, raisins, preserves, orange juice concentrate and cinnamon; mix well. Set aside.
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.
Add salsa mixture. Bring to a boil. Reduce heat to medium-low; cover and cook 5 minutes, stirring occasionally.
To serve, arrange chicken on serving platter; top with 1/4 cup of the sauce. Garnish as desired. Serve with remaining sauce.
