This quick and simple recipe came from my mom, the original master of all things kitchen. It went together really quickly and had a nice hint of sweetness. The salsa chicken is only as spicy as the taco seasoning you add, so don't be afraid of it! Or, if you like a little extra kick to your dinner, I would recommend adding a sprinkle of cayenne. It would go really well with some rice! I ended up substituting grape jelly for the apricot preserves, since it's what was in the fridge...and it was delicious!
Salsa Chicken
1-1/4 lb boneless, skinless chicken breast, cut in strips
2 T oil for cooking
1 pkg taco seasoning
1/3 c apricot or peach preserves (or whatever you have)
1 can (14.5 oz) diced tomatoes
In a resealable plastic bag, toss chicken with taco seasoning to coat. Heat the oil in a large skillet, and cook the chicken 5-6 minutes or until done. Stir in tomatoes and preserves. Cover, and simmer for 10 minutes.
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