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Using ingredient packet vegetable bouillon
Apricot Chutney Chicken
4
apricots (dried)
2
chicken breast in (skinless boneless halves cut)
1
packet vegetable bouillon
1/2
jicame (sliced)
350
ml
boiling water
180
gr
asparagus (fresh)
120
gr
jasmine rice (cooked)
60
gr
chipotle chutney dressing
30
ml
orange juice (fresh)
8
gr
cilantro (chopped fresh)