Ingredients
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1 teaspoon virgin olive oil
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1/2 cup onion, chopped
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1 (14 1/2 ounce) can diced tomatoes, drained
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2/3 cup dried apricot, diced
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1/2 cup apricot preserves
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1 teaspoon cilantro leaf, dried
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1/4 teaspoon ground ginger
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1/4 teaspoon salt
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1/8 teaspoon ground pepper
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6 boneless skinless chicken breasts
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5 cups cooked brown rice, hot
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6 inches cinnamon sticks
Instructions
- In hot oil, over medium heat, saute onion 3 minutes.
- Add tomatoes, apricots, apricot preserves, cinnamon, cilantro, ginger, salt & pepper.
- Bring to boil, then reduce heat & simmer 20-30 minutes until sauce thickens, stirring occasionally.
- Keep salsa warm, & when ready to serve, discard cinnamon stick.
- Meantime, broil chicken 4"-6" from heat for 18-23 minutes, or until meat is fork tender & juices run clear, turning once, halfway through broiling.
- Meantime, also prepare rice.
- To serve, top rice with chicken breasts, then spoon salsa over chicken.