Apricot-Orange Chicken

• 2 tablespoons vegetable oil
• 3/4 pound boneless skinless chicken tenders
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup salsa
• 1/4 cup golden raisins
• 1/4 cup apricot preserves
• 1/4 cup frozen orange juice concentrate
• 1/4 teaspoon cinnamon
• Hot cooked rice
• 1/4 cup slivered almonds

Heat oil in a large skillet over medium-high heat until hot. Add chicken and cook 4 minutes on each side or until chicken is no longer pink. Meanwhile, in a medium bowl, combine salsa, salt, pepper, raisins, preserves, concentrate and cinnamon, mixing well. Add salsa mixture to chicken and bring to a boil. Reduce heat to medium-low and cover. Cook 5 minutes, stirring occasionally. Serve on top of hot cooked rice. Garnish with slivered almonds. Serves 4.