Palomino Chicken

Submitted by Cecily Parsley

"Yummy, bright and pretty, easy weeknight dinner. While this calls for six chicken breasts, I cut the proportions in half, as we are a small family. The beauty of this is the cooking method, which can be anything you are in the mood for - it can be sauteed, broiled, baked or grilled. Originally came off the inside of the label from a can of cranberry sauce. Note: It's easier to cut the apricots up with kitchen shears than attempting the sticky frustration of dicing them."

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 6

ingredients

• 8 ounces whole berrry cranberry sauce
• 1 plum tomato, seeded and chopped
• 1⁄4 cup diced dried apricot
• 1 1⁄4 teaspoons cinnamon
• 1 teaspoon dried cilantro
• 1 teaspoon hot pepper sauce
• 1⁄2 teaspoon ground ginger
• 1⁄2 teaspoon black pepper
• 6 boneless skinless chicken breasts

directions

1. Combine all ingredients except th echicken, in a medium saucepan. Cook until heated through. Keep warm until serving time. Saute, broil, bake or grill the chicken. Top each piece with 1/4 cup of the cranberry salsa.