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| ~ Menu ~ |
1/2 x ca. 450 g | asparagus fresh |
1 Tasse | Jasmine rice; cooked |
1 1/2 Tasse | water boiling |
4 | apricots dried |
1 Packung | Vegetable bouillon |
1 Prise | Sun-dried tomato SplashAE |
| Saffron threads; optional |
1/2 Tasse | Sliced jicame |
2 | Skinless boneless chicken breast halves cut in 3" pieces |
| Vegetable cooking spray |
| Garlic salt, coarse ground with parsley; to taste |
2 Teelöffel | cornstarch |
2 Esslöffel | orange juice fresh |
1/4 Tasse | Chipotle Chutney Dressing (Gourmet) |
1 Esslöffel | cilantro chopped, fresh |
1 Esslöffel | parsley fresh, chopped |
Here's a light, spicy chicken recipe for a warm-weather evening. - Cut apricots into strips. Steep in boiling water. Add bouillon, Tomato-Splash (R) and a few saffron strands. Let stand. - Cut off 2 egg-sized pieces of jicame, peel, and cut into bite-sized pieces (1/4" x 1"). Place in bowl, cover with ice water until needed. - Cut partially frozen chicken into 3" pieces. Slice through muscle on the diagonal to get thin, tender medallions. - In medium sized skillet or corrigated griddle, quickly brown chicken with a little spray oil and garlic salt to taste. - Sprinkle meat with juice from half an orange. Move chicken to perimeter of pan. - Dissolve 2 teaspoons of cornstarch in the bouillon mixture. - Add sauce to middle of pan. Stir until thickened. - Drain jicame and add to the pan. Heat through, about 2 minutes. Stir in the cilantro and parsley. Serve. - Nice with fresh asparagus and jasmine rice.
from Pat Hanneman's collection aka 'patH'
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