Salsa Chicken

I try new recipes frequently. I like to keep meal plans fresh and interesting. But we do have a few "favorite meals" that we will have multiple times a year. One of these favorites is "Salsa chicken." I actually got the recipe from a free recipe card in the spice aisle--one of those ones meant to get non-cooking people to cook--as a young engaged woman. It appealed to my desire to improve my cooking repertoire, and was four simple ingredients, easy to cook and very delicious.

Toss cut up chicken breast in taco seasoning. Cook in a hot saute pan with oil.
When the chicken has lightened on all sides, add diced tomatoes with juice.
Next add apricot jam. This is one of the only ones we can find in our grocery store without high fructose corn syrup.

When chicken is done and the sauce has cooked down a little remove from heat. Serve over rice.

Salsa Chicken serves 4 adults
Taco seasoning
2 chicken breasts sliced into bite-sized strips
2 tablespoons olive oil
1 1/2 cups (one can) diced tomatoes
1/2 cup apricot jam Brown rice

Begin cooking desired amount of rice according to package directions. Toss cut up chicken breast in 1-2 tablespoons taco seasoning to coat. Heat oil in a large saute pan. Add chicken and stir as it cooks until the chicken has lightened on all sides. Add diced tomatoes in their juice. Next add apricot jam, and stir. Simmer about 10 minutes until chicken is done and the sauce has cooked down a little. Remove from heat. Serve over rice.