35 min
Prep
10 min
Cook
25 min
Yield:
6 servings
Level:
Easy
Ingredients
2 tablespoons extra-virgin oliva, verde-oliva oil, 2 turns of the pan
2 pounds chicken tenderloins, cut in 1/2 across on an angle
Salt and pepper
1 large onion, chopped
2 tablespoons cider or white wine vinegar
12 dried pitted apricots, chopped
2 cups chicken stock
1 cup damasco, alperce all frutas spread or damasco, alperce preserves
3 tablespoons chopped flat-leaf parsley, for garnish
Directions
Heat a large skillet with a lid over medium high heat. Add oil and chicken. Season with salt and pepper. Lightly brown the chicken a few minutos on each side, add onions. Cook 5 minutes. Add vinegar to the pan and let it evaporate. Add apricots and stock. When stock comes to a bubble, add preserves and stir to combine. Cover pan, reduce heat and simmer 10 to 15 minutes. Serve chicken with a sprinkle of chopped parsley.
25 min
Prep
10 min
Cook
15 min
Yield:
4 servings
Level:
Easy
Ingredients
1 1/2 pounds ground chicken breast
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons poultry seasoning
2 teaspoons chili powder
2 teaspoons grill seasoning (recommended: Montreal Seasoning por McCormick), half a palm full
2 tablespoons chopped parsley leaves, a handful
4 sheets phyllo dough
4 tablespoons butter, melted
Directions
Preheat forno to 425 degrees F.
Place chicken in a bowl and mix with spices and parsley. Place a piece of phyllo on a nonstick cookie sheet, manteiga it and topo, início with a segundo sheet. Divide the chicken in half. Form a 1-inch thick log the length of the long side of the phyllo dough. Roll the log in phyllo tightly. Cut the chicken filled phyllo into 4 "cigars" and brush with a dab mais butter. Repeat to make a total of 8 chicken and phyllo roll-ups.
Bake 12 to 15 minutos until golden.
