Salsa Chicken with Apricot

½ cup all-purpose flour
1 tsp salt
2 tsp chili powder
¼ tsp pepper
¼ tsp paprika
6 boneless skinless chicken breast halves
3 tbs vegetable oil
1 jar salsa
1 jar apricot preserves
½ cup apricot nectar
hot cooked rice

How to cook:

1.        In a shallow bowl, combine the first five ingredients. Add chicken; turn to coat.

2.        In a skillet, brown chicken in oil; drain.

3.       Stir in salsa, preserves and nectar; bring to a boil.

4.        Reduce heat; simmer, uncovered, for 15 minutes or until sauce thickens and meat juices run clear.

5.        Serve over rice.

Acapulco Breast Chicken

2 skinless, boneless chicken breast halves - cut into bite
1 tbs chili powder, divided
salt and pepper  
1 tbs olive oil
1 cup green bell pepper, chopped
½ cup onion, chopped
2 jalapeno peppers, seeded and minced
1 large tomato, cut into chunks
10 drops hot pepper sauce

How to cook:

1.        Season chicken with ½ tbs chili powder, salt and pepper.

2.        Heat oil in a large skillet over medium high heat and sauté seasoned chicken for 3 to 4 minutes, or until no longer pink. Remove from skillet with a slotted spoon and keep warm.

3.        In same skillet, stir fry bell pepper and onion until soft.

4.        Add jalapeno peppers, tomatoes, remaining ½ tbs chili powder and hot pepper sauce.

5.        Cook, stirring, for an additional 3 to 5 minutes; add chicken and stir fry for 2 minutes more.

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