Course : Chicken
Serves: 4
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2 cups hot cooked rice (2 to 3)
1 tablespoon oil
4 medium boneless-skinless breast halves cut into bite-sized pieces
1 cup old el paso garden pepper or thick n chuncky salsa
1/4 cup orange marmalade
1 tablespoon brown sugar
2 tablespoons lime juice
1/2 teaspoon alspice
1/4 cup chopped fresh cilanto
1 medium fresh lime wedges if desired
1 medium fresh orange wedges desired

Preparation / Directions:

While rice is cooking, heat oil in large skillet over medium-high heat until hot. Add chicken; cook and stir 7 minutes or until chicken is no longer pink. In medium bowl, combine salsa, marmalade, brown sugar, lime juice and alspice; mix well. Add to chicken; mix well. Bring to a boil. Reduce heat to low; cover and simmer 5-10 minutes, stirring occasionally. Stir in cilantro. Serve over hot cooked rice. Garnish with lime and orange wedges. 4 servings.


Nutritional Information:

360 Calories (kcal); 14g Total Fat; (32% calories from fat); trace Protein; 65g Carbohydrate; 0mg Cholesterol; 49mg Sodium

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