One of the perks of working at a newspaper is that I've got an endless archive of recipes at my finger tips. Obviously, this was a lot more useful a decade ago when I first started here and the Internet wasn't full of food sites, blogs, etc. But it's still a fun way to pass some time (during a quick break, of course, if the boss is reading) or find that recipe I remember seeing but never cut out.

This recipe is one I found when I searched for ingredients I had on hand: Chicken, salsa and marmalade.

This recipe was created by Ralph Berger of Jamestown, N.C., one of the three North Carolina finalists in the Pillsbury cook-off in 1998.

Caribbean Salsa Chicken

2 to 3 cups hot cooked rice (cooked as directed on package)

1 tablespoon oil

4 boneless, skinless chicken breast halves, cut into bite-size pieces

1 cup salsa

1/4 cup orange marmalade

1 tablespoon brown sugar

2 tablespoons fresh lime juice

1/4 to 1/2 teaspoon allspice

1/4 cup chopped fresh cilantro

Fresh lime wedges (optional)

Fresh orange wedges (optional)

While rice is cooking, heat oil in large skillet over medium-high heat until hot. Add chicken; cook and stir 7 minutes or until chicken is no longer pink.

In medium bowl, combine salsa, marmalade, brown sugar, lime juice and allspice; mix well.

Add to chicken; mix well. Bring to a boil. Reduce heat to low; cover and simmer 5 to 10 minutes, stirring occasionally. Stir in cilantro. Serve over hot cooked rice. Garnish with lime and orange wedges, if desired.

Makes 4 servings.

Per serving: fats: 7 grams (15% of calories) calories: 420
Cholesterol: 75 milligrams carbohydrate: 58 grams
Protein: 30 grams sodium: 520 milligrams

Check out our other daily themes at TriangleMom2Mom:

MONDAY: Meet!
TUESDAY: Ask!
WEDNESDAY: Eat!
THURSDAY: Play!
FRIDAY: Out!
WEEKEND: Relax!