eaglssong
05-14-2000, 05:52 AM
From Annette
Caribbean Salsa Chicken
1 lb. chicken breast, cut into bite-sized pieces
1 cup thick and chunky salsa (homemade or store bought)
1/4 c. orange marmalade
1 T. brown sugar
2 T. fresh lime juice
1/4 to 1/2 teas. allspice
1/4 to 1/2 c. chopped fresh cilantro
Cook chicken in a sprayed skillet until no longer pink. Combine salsa, marmalade, brown sugar, lime juice, and allspice; add to chiken and mix well. Bring to a boil, reduce heat, cover and simmer 5-10 mins., stirring occasionally. Stir in cilantro. Serve over hot cooked rice.
Serves 4
WW pts. 5
The sauce sans the chicken is also very good mixed into rice.
Caribbean Salsa Chicken
1 lb. chicken breast, cut into bite-sized pieces
1 cup thick and chunky salsa (homemade or store bought)
1/4 c. orange marmalade
1 T. brown sugar
2 T. fresh lime juice
1/4 to 1/2 teas. allspice
1/4 to 1/2 c. chopped fresh cilantro
Cook chicken in a sprayed skillet until no longer pink. Combine salsa, marmalade, brown sugar, lime juice, and allspice; add to chiken and mix well. Bring to a boil, reduce heat, cover and simmer 5-10 mins., stirring occasionally. Stir in cilantro. Serve over hot cooked rice.
Serves 4
WW pts. 5
The sauce sans the chicken is also very good mixed into rice.