Mango Chicken

Ingredients:

2 skinless, boneless Chicken Breasts, butterfly cut
1 Tbsp Paprika
1 tsp chopped Parsley
1 cup Bread Crumbs
1/2 tsp Black Pepper
1/2 tsp Cayenne Pepper
1/2 tsp Corn Starch
1 tsp Salt
1 medium size Yellow Onion, diced
2 cloves Garlic, minced
2 Jalapeño Peppers, minced
2 Mangoes, skinned and cubed
1 cup chopped Cilantro
juice of 1 Lime

Directions:

  • In a large freezer bag, combine Paprika, Parsley, Bread Crumbs, Black Pepper, Corn Starch, and Salt. Mix the powder mix thoroughly. Add each chicken piece, seal the bag, and shake so that it coats the chicken.
  • In a large skillet, coat with Olive Oil and saute the coated chicken pieces about 5 minutes a side on medium heat. Remove and place on paper towel to absorb oil.
  • In the same skillet, combine Onions, Garlic, and Jalapeño Peppers, and Mangoes, sauteing about 5 minutes. If the mangoes are not real ripe, you can cook longer and add a tsp of Honey.
  • Squeeze the Lime Juice over the mix, and add the Cilantro. Toss the mixture, and remove from heat.
  • Plate the chicken pieces and cover with Mango mixture.
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