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 cm x 3 cm). Place in bowl, cover with ice water until needed. Cut partially frozen chicken into 8 cm 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.=20 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'