I have very rarely met a “chicken+fruit” recipe that didn’t “=good.” So I was intrigued by this one. Very simple, but I don’t use apricots often in the Kitchen. Not that we don’t like them, it’s just much easier to get sidetracked to other ones (apples, for example).
1 1/4 cups dried orzo (8 oz.)
1 15-oz. can unpeeled apricot halves in light syrup
4 skinless, boneless chicken breast halves
1 1/2 tsp. curry powder
2 Tbsp. olive oil
6 green onions
Cook orzo according to package; drain. Drain apricot halves, reserving 1/2 cup syrup.
Meanwhile, sprinkle chicken with salt, pepper and 1/2 teaspoon curry powder. Heat oil in large skillet over medium heat. Add chicken; cook for 8 minutes or until no longer pink (170 degrees F), turning once. Add apricots the last 2 minutes. Transfer to plates.
Cut green tops of 2 onions into diagonal slices; set aside; chop remaining onions. Add chopped onion and remaining curry powder to skillet; cook 1 minute. Stir in reserved syrup and orzo. Add to plates. Sprinkle onion tops. Makes 4 servings