Place cubed chicken in resealable plastic bag, add taco seasoning and toss to coat. In large skillet with a little oil, brown chicken and cook on medium low for 5 minutes. In saucepan, combine salsa, preserves and 1/4 cup water. heat and stir until salsa and preserves mix well. Stir into skillet with chicken. Bring mixture to boil. Reduce heat, cover and simmer for 15 minutes. Serve over hot, cooked rice.
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