Recipes from Pilgrim's Kitchen

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Chicken with Apricot-Ginger Relish

2007 National Chicken Cooking Contest Finalist
Richard Gergen, Watertown, SD

Ingredients: 4 boneless, skinless chicken breast halves 1/2 cup apricot preserves 3 tablespoons lime juice 2 tablespoons tamari sauce 2 teaspoons grated fresh ginger root 1/4 teaspoon cayenne pepper 2 teaspoons olive oil 1 jar (24 oz.) apricot halves, drained and diced 1 medium unpeeled cucumber, seeded and diced 1/2 red onion, sliced 1-1/2 teaspoons lime zest lime slices Directions: In small bowl, whisk together preserves, lime juice, tamari sauce, ginger root and cayenne pepper. Reserve 2 tablespoons of the mixture and spoon remainder into large sealable plastic bag. Add chicken, turn to coat, and refrigerate 15 minutes. Remove chicken and discard marinade. In large skillet over medium high heat, place olive oil. Add chicken and cook about 10 minutes or until fork tender, turning once. In medium bowl, stir together apricots, cucumber, reserved preserves mixture, onions and lime zest. Arrange chicken on serving platter and top each breast half with 2 tablespoons apricot-ginger relish. Garnish with lime slices. Serve remaining relish in small bowl. Makes 4 servings.