Apricot Orange Chicken


  • 2 TBSP vegetable oil
  • 3/4 pound boneless skinless chicken tenders
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 cup salsa
  • 1/4 cup golden raisins
  • 1/4 cup apricot preserves
  • 1/4 cup frozen orange juice concentrate
  • 1/4 tsp cinnamon
  • hot cooked rice
  • 1/4 cup slivered almonds


  1. Heat oil in a large skillet over medium-high heat until hot. Add chicken and cook 4 minutes on each side or until chicken is no longer pink.
  2. Meanwhile, in a medium bowl, combine salsa, salt, pepper, raisins, preserves, concentrate and cinnamon, mixing well. Add salsa mixture to chicken and bring to a boil. Reduce heat to medium-low and cover. Cook 5 minutes, stirring occasionally.
  3. Serve on top of hot cooked rice. Garnish with slivered almonds.

Yield: 4 servings