Sweet and Spicy Chicken with Rice

3 tbsp chicken broth
1 lb boneless, skinless chicken breast tenders, cut in half
2 tbsp Mexican seasoning
1 16-oz jar salsa with corn and beans
1/4 cup apricot preserves
Rice

Spray nonstick skillet with cooking spray; add chicken broth and heat over medium-high heat.  Add chicken breasts; sprinkle with Mexican seasoning.  Cook, stirring frequently, until chicken is cooked through.  Combine salsa and apricot preserves in medium bowl; mix well.  Pour mixture over chicken; bring to a boil over medium-high heat.  Reduce heat to low, cover, and simmer 5-6 minutes until heated through.  Serve chicken over cooked rice.

Serves 4

Taken from The Busy Mom's Make It Quick Cookbook